Caramelised Banana with Honeycomb and Almond

Ingredients for 2 servings

Prep time: 5 minutes
Cooking time: 10 minutes

  • 100g raw unsalted hazelnuts, skinned
  • 50g dark chocolate
  • 2 tbsp coconut or hazelnut oil, melted
  • 4 tbsp maple syrup
  • 125ml almond or hazelnut milk
  • 1 vanilla pod, seeds only
  • 1/2 tsp sea salt


  • 1 cup (200g) unrefined cane sugar
  • 50g coconut oil
  • 400ml thick coconut milk
  • 1 teaspoon sea salt


  • 2 bananas
  • 50g honeycomb, broken up
  • 50g toasted flaked almonds
  • 4 tbs salted caramel sauce
  • vanilla ice cream, vegan or traditional dairy

Back to Recipes

Caramelised Banana with Honeycomb and Almond


Step 1

Whenever I make this recipe I always ensure to double up on the caramel and chocolate sauce, they are some of the most wonderful condiments to have in your fridge, if you are looking for a sweet treat, or to jazz up a simple dessert.


Step 2

For the chocolate sauce, heat your oven to 180C / 350F

Place the hazelnuts on a baking tray, and place in the oven to roast for 12 minutes.

Remove from the oven, and place into a food processor, or high-speed blender.
Blend the hazelnuts for approximately 10 minutes, until you have a thick and creamy nut butter.
Chop the chocolate into small pieces, then place in a heatproof bowl over a pan of hot (not boiling) water, with the oil
Once the nut butter is ready, add the melted chocolate and oil, maple syrup, nut milk, vanilla, and salt.
Blend the mixture for another couple of minutes, until everything is completely combined and smooth. Set aside.


Step 3

For the caramel, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
The sugar will form clumps before it melts into a thick brown caramel, some patient.
Once sugar is completely melted, immediately add the butter.
Stir the oil into the caramel until it is completely melted, about 2-3 minutes with a whisk
Bring to a boil. Reduce the caramel to a simmer at low medium heat and let simmer for about 15-20 minutes, until caramel has thickened. You want it to coat the back of a spoon thickly.
Remove pan from heat.
Allow the caramel to cool slightly, then transfer to a jar with a lid.


Step 4

For the bananas, heat the butter in a frying pan, over a medium flame. With the skin still on, slice down the length of the banana longways then place each half into the pan, skin side up.
Cook the bananas, keeping them in the same place in the pan for 6-8 minutes, then check them. You are looking for a nice caramelised texture and soft through.
Once the bananas are done you are ready to plate up.


Step 5

Smear each plate with a big dollop of caramel sauce, add a scoop of vanilla ice cream, drape the bananas over the top and finish with the chocolate sauce, honeycomb and toasted almonds.
Dust with cinnamon, if using and serve immediately.


End of content

No more pages to load