My childhood treat of caramel bananas gets a makeover, with the addition of a super-easy ice-cream and the bitter crunch of praline. Can you ever have too much caramel?
4 over-ripe bananas
1 cup dulce de leche*
3/4 cup castor sugar
1/2 cup almonds
1/2 cup brown sugar
4 ripe bananas, peeled and cut in thick slices on an angle
For ice-cream, blend bananas in a food processor until smooth. Add dulce de leche and blend. Pour into a plastic container and place in freezer for four hours until firm.
For praline, line a baking tray with baking paper. Heat a heavy-based frying pan over high heat. Slowly sprinkle in the sugar, allowing it to melt before adding more. As it melts, stir with a wooden spoon to ensure it doesn't burn. Keep adding the sugar and stirring until it is a dark golden-brown colour. Quickly add the almonds and pour the mixture onto the tray. Allow to cool, then break into large chunks and place in a food processor. Pulse until roughly crushed.
For bananas, melt butter in a pan over medium heat, add brown sugar and stir. Cook for five minutes or so, stirring, until caramel forms. Add sliced banana and continue to cook until banana is soft and golden. Remove from heat. Serve bananas drizzled with any extra caramel from the pan. Add a scoop of ice-cream and sprinkle with praline.
*Tip To make dulce de leche, place unopened tin of condensed milk in a saucepan and cover with cold water. Bring to the boil and simmer for two hours, topping up with extra water to keep the tin covered. Remove and allow to cool.