Grilled Bananas with Rosemary, Toffee Sauce and Instant Ice Cream

Grilled bananas infused with rosemary, served with a rich homemade toffee sauce and quick buttermilk banana ice cream.

Vegetarian Dessert Banana Grill

Estimated Nutrition

Calories

1068

kcal / serving

4272.1 kcal total

Carbs

145.7g

per serving

582.6 g total

Fat

55.6g

per serving

222.4 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Dark Brown Sugar

tbsp

Black Treacle

tbsp

Golden Syrup

0.25

tsp

Vanilla Essence

tbsp

Caster Sugar

Dairy

200

Double Cream

150

Butter

150

Buttermilk

Fruits

piece

Banana

large, skin on

piece

Banana

peeled, cut into chunks and frozen

NutsSeeds

sprig

Rosemary

fresh

Method

Create a slit in the banana skins and insert a rosemary sprig.

Griddle the bananas in their skins for 4 minutes per side until dark brown.

Boil the cream, butter, sugar, treacle, and syrup in a saucepan while stirring.

Process frozen banana chunks, vanilla, sugar, and 75ml of buttermilk for 30 seconds.

Pour in the remaining 75ml of buttermilk while processing until smooth.

Slice bananas open and top with toffee sauce and ice cream.