• Indulge your taste buds in the irresistible fusion of flavours with this Blackened Bananas with Ice Cream and Coconut Toffee Sauce recipe. So simple, yet ridiculously wicked and delicious – a nostalgic throwback to campfire cookouts.


    • 50 g soft brown sugar
    • 50 g unsalted butter
    • 100 ml coconut cream
    • Pinch ground star anise or ground mixed spice
    • 4 just-ripe bananas
    • Desiccated coconut, lightly toasted, to serve
    • Vanilla ice cream, to serve



    Put the sugar, butter, coconut cream and spice in a small saucepan. Cook on a low heat until the butter is melted. Increase the heat and simmer for 2–3 mins until the sauce is thick and glossy. Cool for 10 min.


    Light/heat the barbecue. Put the whole bananas (still in their skins) on a hot barbecue and cook for 5–8 min, turning halfway through, until the skins are blackened.


    Transfer to bowls, cut a slice into the peel, open out and drizzle the flesh with the coconut sauce. Serve with the toasted coconut and some vanilla ice cream.

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    ALSO SEE: Banana and peanut butter ice-cream sandwiches

    Banana and peanut butter ice-cream sandwiches