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Baked Bananas With Ice Cream

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4 large bananas
15ml/1 tbsp lemon juice
4 large scoops of vanilla ice cream

For the sauce

25g/1oz/2 tbsp unsalted (sweet) butter
50g/2oz/ cup hazelnuts, toasted and roughly chopped
45ml/3 tbsp golden (light corn) syrup
30ml/2 tbsp lemon juice


Serves: 4


1. Preheat the oven to 180°C/350°F/Gas 4. Place the unpeeled bananas on a baking sheet and brush them with the lemon juice. Bake for about 20 minutes until the skins are turning black and the flesh gives a little when the bananas are gently squeezed.

2. Meanwhile, make the sauce. Melt the butter in a small pan. Add the hazelnuts and cook gently for 1 minute. Add the syrup and lemon juice and heat, stirring, for 1 minute more.

3. To serve, slit each banana open with a knife and open out the skins to reveal the tender flesh. Transfer to serving plates and serve with scoops of ice cream. Pour the sauce over.

Energy 382Kcal/1598kj; Protein 5.4g; Carbohydrate 49.4g, of which sugars 45.7g; Fat 18.6g, of which saturates 7.6g; Cholesterol 28mg; Calcium 88mg; Fibre 2.1g; Sodium 106mg

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