caramelised banana split

  • 4 medium bananas, peeled and halved lengthways
  • ½ cup (110g) caster (superfine) sugar 
  • vanilla ice-cream and store-bought caramel sauce, to serve

candied almonds

  • 1 cup (80g) flaked almonds 
  • ½ cup (80g) icing (confectioner’s) sugar 
  • 2 tablespoons water
  1. Preheat oven to 180°C (350°F). To make the candied almonds, place the almonds, sugar and water in a bowl and toss to coat. Transfer to a baking tray lined with non-stick baking paper and bake for 12–14 minutes or until golden. Allow to cool, break into pieces and set aside. 
  2. Place the bananas on a metal tray and sprinkle with the caster sugar. Using a small kitchen blowtorch, or a hot grill (broiler), caramelise the tops of the bananas until golden. 
  3. Divide the bananas between plates and top with scoops of vanilla ice-cream. Drizzle with the caramel sauce and sprinkle with the candied almonds to serve. Serves 4.
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