This recipe is a wonderful medley of flavours and tropical notes with a hint of spice. Best eaten warm.

Serves: 2

Preparation time: 10 minutes

Cooking time: 25-30 minutes

 

2 large bananas, almost ripe 

1 vanilla pod

100g caster sugar

100ml water

1 star anise

100ml double cream

100ml rum

30g bitter chocolate, 70 per cent cocoa solids grated

 

To serve

crème fraîche, mascarpone or double cream

freshly grated nutmeg or sifted cocoa powder, for dusting

 

1               Preheat the oven to 140˚C/Fan 120˚C/Gas 1.

2               Roll the unpeeled bananas on a hard surface to soften them. Prick a hole in the top. Cut the vanilla pod in half lengthways and cut one of the halves in half again. Insert a quarter pod into each banana. Place in an ovenproof dish and bake in the preheated oven for 15-18 minutes.

3               Meanwhile, make a caramel sauce by heating the sugar and water in a pan until it starts to colour, roughly 10 minutes. Stir in half of the double cream and then add the star anise and half the rum.

4               Remove the bananas from the oven, split them open down the centre lengthwise and, still in their skins, pour over the sauce. Return to the hot oven to bake for a further 10 minutes.

5               Meanwhile, make a quick chocolate sauce by melting the grated chocolate with the remaining cream and rum in a bain-marie or in a bowl over a pan of hot water, making sure the bottom of the bowl does not touch the water.

6               Place the bananas in a serving dish. Pour over the chocolate sauce, top with crème fraîche, mascarpone or double cream, and a dusting of nutmeg or cocoa powder. Serve immediately.

 

• For best results, use firm, nearly ripe bananas.
• Before using the vanilla pod, soften it first by rolling it in your hands.