These bananas make the ultimate sticky, sweet finale to a Thai-style meal
- 2 tbsp palm sugar or soft light brown sugar
- 2 bananas, peeled, halved lengthways, then each chunk halved again
- 150ml coconut milk
- coconut ice cream and toasted, shredded coconut, to serve
Heat the sugar in a small frying pan.
When melted, add the bananas and
caramelise on each side for 3-4 mins.
Lift out and set aside.
Tip the coconut
milk into the pan with a pinch of salt,
stir into the sugar and bubble until
syrupy. Divide between 2 bowls, top
with the caramelised bananas, then
add a scoop of ice cream and scatter
with toasted coconut.