To make the ice-cream, peel six bananas, chop into quarters, pop in a sealed bag and freeze overnight. Soften for 20 minutes, then whiz in a food processor until thick and creamy. Refreeze in a plastic container for four hours or until needed.

To make caramel, heat palm sugar, butter and cream, stirring. Simmer for three minutes, stirring constantly, then set aside to cool.

To make the toffee, heat castor sugar and water in a pan, stirring until dissolved. Add macadamia nuts and allow to bubble and reduce, stirring constantly until you have a golden caramel - beware of burning. Pour onto a baking tray lined with baking paper and leave to set. When cool, chop roughly.

To serve, peel two bananas, cut in half lengthwise and again crosswise. Arrange in four glasses so the bananas poke over the top. Fill each glass with scoops of banana ice-cream, drizzle with caramel sauce and top with macadamia toffee and toasted coconut. Add a jaunty sesame seed wafer and serve.

Sesame seed wafers are available from corner shops and supermarkets.