Caramelized Banana Sundae

Serves 4


  • 50g (2 oz / 4 tbsp) unsalted butter
  • 4 firm-ripe bananas, sliced diagonally
  • 175g (6 oz / ½ cup) soft light brown sugar
  • 350ml (12 fl oz /1 ½ cups) double cream
  • 100g (4 oz) dark chocolate (at least 70% cocoa), finely chopped
  • Pinch of salt
  • 600ml (1 pt) toffee or vanilla ice cream
  • 125g (4 ½ oz /1 cup) chopped pecans or hazelnuts, toasted and cooled


  1. Melt the butter in a 33cm (12 inch) heavy frying pan over a medium heat and add the banana slices in a single layer. Sprinkle the brown sugar over and increase the heat to medium-high. Cook the bananas for about 3-4 minutes, gently turning once and shaking the pan occasionally, until the bananas have softened and the sugar caramelized.
  2. Divide the bananas between four serving bowls or glasses, leaving as much of the caramel in the pan as possible.
  3. Add the cream to the caramel and bring to the boil over a medium heat, stirring, until the mixture comes together. Finally, reduce the heat, add the chocolate and salt and whisk until melted.
  4. Top the bananas with scoops of ice cream, then drizzle with some of chocolate sauce, sprinkle with the pecan or hazelnuts and serve immediately.