Baked bananas with rum caramel and tahini fudge sauce

Ingredients Serves 4

6 very ripe bananas (with plenty of brown spots), skin on

80g roasted and salted almonds, roughly chopped

Cream

300g double cream

100g Greek yoghurt

1 tsp vanilla bean paste

Rum caramel

140g maple syrup

70g double cream

25g white miso paste

1 tsp vanilla bean paste

1½ tbsp spiced rum

Tahini fudge sauce

90g tahini  (mix very well before using, to combine the solids and fat)

2 tbsp cocoa powder

1½ tsp soy sauce or tamari

½ tsp vanilla bean paste

Method

Add the cream, yoghurt and vanilla to a medium bowl and whip until you get medium peaks. Refrigerate until ready to serve.

For the caramel, add all the ingredients to a medium saucepan and place on a medium heat. Whisk well to incorporate the miso and cook for 6 mins, stirring often; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and stir in the rum.

For the fudge sauce, add all the ingredients to a medium bowl and whisk together, adding a little hot water in a slow trickle if needed, until completely smooth and pourable. 

Preheat the oven to 240C fan.

Cut a slit lengthways along the top of the bananas and squeeze them slightly open. Place in a large oven proof tray. Drizzle a little maple syrup and sprinkle a little salt inside each banana.

Bake the bananas until the skins have blackened completely and the flesh is nicely caramelised and very soft. Turn the tray every now and then so the bananas cook evenly. This should take about 15-20 mins but will depend on the heat of the oven.

Leave to cool for a few minutes, then top with the cream, followed by the caramel, fudge sauce and almonds. Sprinkle with flaked salt and serve.