Name: Bananas with choc-honeycomb topping
Yield: 1
Ingredients: 10g reduced-fat canola margarine; 4 bananas, halved lengthways; 17.20 gm demerara sugar; 8 small scoops low-fat vanilla ice-cream; 240.00 gm low-fat vanilla custard; 1 x 50g Violet Crumble chocolate bar, roughly crushed (see note)

Bananas with choc-honeycomb topping

0 Likes

Prep Time:

Cook Time:

Ingredients:

10g reduced-fat canola margarine
4 bananas, halved lengthways
17.20 gm demerara sugar
8 small scoops low-fat vanilla ice-cream
240.00 gm low-fat vanilla custard
1 x 50g Violet Crumble chocolate bar, roughly crushed (see note)

Instructions:

Preheat a barbecue plate or non-stick frying pan over medium heat. Melt the margarine in the pan. Sprinkle the cut-side of the bananas with half of the sugar and cook them cut-side down for 2 minutes.
Sprinkle with the remaining sugar and cook for an additional 2 to 3 minutes until golden.
Plate the bananas elegantly and pair them with delectable scoops of ice-cream, velvety custard, and crunchy Violet Crumble. Serve and enjoy!

Similar Recipes

20min
Vegan choc-raspberry soft serve
Wholesome vegan soft serve made with ripe bananas and creamy coconut yogurt for a guilt-free treat.
115min
Chocolate ripple pavlova with caramel bananas
Modern twist on banoffee pie: choc ripple pav with caramel bananas.
30min
Choc-banana cheesecake
Indulge guilt-free with this creamy low-fat banana cheesecake.
90min
Choc chunk banana bread
Elevate a classic cafe dish with indulgent milk chocolate chunks.
55min
Choc banana split
Indulge in our irresistible chocolate banana split with crunchy chocolate ginger topping.

We use cookies

Categories & Keywords

Similar Recipes

Vegan choc-raspberry soft serve

Chocolate ripple pavlova with caramel bananas

Choc-banana cheesecake

Choc chunk banana bread

Choc banana split