Toffee & sesame bananas

Method 1

Ingredients

6 large bananas

peeled and quartered

8 tbsp light muscovado sugar

2 tbsp butter

200ml double cream

2 tbsp sesame seeds

toasted

good-quality vanilla

ice cream, to serve

step 1

Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.

step 2

For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

Method 2

🍌 Toffee & Sesame Bananas

📝 Ingredients (serves 2–4):

2–3 ripe bananas, peeled and halved lengthwise (or sliced into thick rounds)

40g (3 tbsp) unsalted butter

50g (¼ cup) soft brown sugar (light or dark)

2 tbsp golden syrup or maple syrup (optional, for extra stickiness)

1 tbsp sesame seeds (white or black, or a mix)

A pinch of salt

Optional: A squeeze of lime or a splash of rum for added flavor

🍳 Instructions:

Toast the sesame seeds:

In a dry frying pan over medium heat, toast the sesame seeds for 1–2 minutes until golden and fragrant. Set aside.

Make the toffee sauce:

In the same pan, melt the butter over medium heat.

Add brown sugar and syrup (if using), stirring until dissolved and bubbling — about 2–3 minutes.

Add a pinch of salt for balance.

Add bananas:

Gently place the banana halves or slices into the toffee sauce.

Cook for 1–2 minutes per side, spooning the sauce over them as they cook, until warmed through and coated.

Finish:

Sprinkle over the toasted sesame seeds.

Add a splash of lime juice or rum if desired for contrast.

Serve:

Serve warm with vanilla ice cream, Greek yogurt, or even pancakes.

Comments

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