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Bananas with Chocolate and Caramel

By Ixta Belfrage

Bananas with Chocolate and Caramel

Roasted bananas with tahini fudge sauce and rum caramel by @ixtabelfrage cooked in Roccbox.  

Whether you're cooking for friends and family or just treating yourself (it's called self-care), this simple recipe is sweet, boozy and indulgent - everything you need in a dessert.

Ingredients

  • 6 very ripe bananas (with plenty of brown spots), skin on 

  • 80g roasted and salted almonds, roughly chopped 

 
For the cream 

  • 300g Oz double cream 

  • 100g Greek yoghurt 

  • 1 tsp vanilla bean paste 

 
Rum miso caramel 

  • 140g maple syrup 

  • 70g double cream 

  • 25g white miso paste 

  • 1 tsp vanilla bean paste 

  • 1½ tbsp spiced rum 

 
Tahini fudge sauce 

  • 90g tahini (mix very well before using, to combine the solids and fat) 

  • 75g maple syrup 

  • 2 tbsp cocoa powder 

  • 1½ tsp soy sauce or tamari 

  • ½ tsp vanilla bean paste 

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Step 1:

Add the cream, yoghurt and vanilla to a medium bowl and whip until you get medium peaks. Refrigerate until ready to serve. 

Step 2:

For the caramel, add all the ingredients to a medium saucepan and place on a medium heat. Whisk well to incorporate the miso and cook for 6 mins, stirring often; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and stir in the rum. 

Step 3:

For the fudge sauce, add all the ingredients to a medium bowl and whisk until thickened and completely smooth. Add a splash of water if needed- the consistency should be thick but pourable. 

Step 4:

Preheat your Gozney Dome or Roccbox to 250°C.  

Step 5:

Cut a slit along the top of the bananas and squeeze them slightly open. Place in a large oven proof tray. Drizzle a little maple syrup and sprinkle a little salt inside each banana. 

Step 6:

Bake the bananas until the skins have blackened completely and the flesh is nicely caramelised and very soft. Turn the tray every now and then so the bananas cook evenly. This should take about 15-20 mins but will depend on the heat of your Gozney oven

Step 7:

Leave to cool for a few minutes, then top with the cream, followed by the caramel, fudge sauce and almonds. Sprinkle with flaked salt and serve.

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Recipe Contributor

Ixta Belfrage

Ixta Belfrage is an incredible cook, food writer and author. Her style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over - Italy, Brazil and Mexico. Ixta is the co-author of NYT best-selling FLAVOUR with Yotam Ottolenghi. Her first solo cookbook, MEZCLA is out in July.

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