Try this super-easy, one-skillet dessert recipe by David & Charlotte Bailey
David & Charlotte Bailey were first served a version of it by their ‘good friend’ Ananda, the chef and manager at the amazing Last House in Sri Lanka, and they’ve been regularly making it at home ever since.
Serves 2–4
WF / GF
What you need:
60ml/2fl oz/ ¼ cup water
60g/2oz/5 tbsp unrefined brown sugar
4 bananas, peeled and cut into about 3-cm/1¼ in pieces
½ tsp vanilla extract
20g/¾ oz/1½ tbsp butter
vanilla ice cream, to serve
What to do:
Heat a skillet on your chosen outdoor heat source (or on the hob/stove if cooking indoors), then add the water and sugar and heat, stirring occasionally, until the sugar has dissolved.
Add the bananas and vanilla extract and gently stir.
Cook for about 5–10 minutes, moving the bananas around, until they appear soft, adding little splashes of water as needed if the caramel starts to look too thick or as if it’s going to burn.
Add the butter and when it’s melted and mixed through, spoon the bananas into bowls and add a generous amount of vanilla ice cream. Serve immediately.
As a final touch, you can add a little water to the used skillet and heat until the water has reduced down, then drizzle the sticky remains over the bananas and ice cream.
Recipes from Fresh Veggie BBQ: All Natural & Delicious Recipes from the Grill, David & Charlotte Bailey, Pavilion Books, photography © Liz and Max Haarala Hamilton.
in Dublin