Ingredients
Method
1.Wrap each banana in foil to enclose. Preheat a barbecue or char-grill pan to moderate. Cook and turn banana parcels for 20 minutes or until tender.
2.Meanwhile, heat a small frying pan over moderate heat. Cook and stir pecans and honey for 2-3 minutes or until pecans caramelise. Cool. Stir pecan mixture through softened ice-cream. Freeze for 20 minutes or until firm.
3.To serve, remove foil from banana. Cut unpeeled bananas, not all the way through, in half lengthwise. Place, cut-side up, on plates. Spoon condensed milk into each slit. Top with scoops of pecan ice-cream.
To make chocolate banana boats, chop 100g dark eating chocolate. Cut banana, not all the way through, in half lengthwise. Fill slit with chocolate pieces; wrap banana in foil to enclose. Cook as recipe directs.
Note
