Toffee lime bananas with coconut ice-cream
The sugar quickly melts to form a sticky toffee glaze on the bananas.
Ingredients
4 bananas
4 tsp sugar
Vanilla ice-cream
2 tbsp desiccated coconut
1 lime, quartered
Method
Heat the grill. Cut the unpeeled bananas in half lengthwise. Sprinkle the cut sides with the sugar and place under the grill for a minute or two until the sugar bubbles and browns. Prepare four nice round scoops of ice-cream, and quickly roll in desiccated coconut until coated.
Serve with lime for squeezing.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
This super simple pizza is the slice of the summer – and it’s ready in minutes
- < 30 mins
- Jessica Brook
Chicken teriyaki skewers with soba noodles and ginger-citrus dressing
- < 30 mins
- Jessica Brook
More by Jill Dupleix
Original URL: https://www.theage.com.au/goodfood/recipes/toffee-lime-bananas-with-coconut-ice-cream-20111019-29v9s.html