BANANA, PEANUT & CHOCOLATE CRUMBLE

SERVES 4

You will need a kitchen blowtorch.

250g plain chocolate biscuits 100g unsalted butter, melted,

plus 20g extra butter, chopped 125g peanut brittle (from

confectionery shops), chopped 4 unpeeled bananas, halved lengthways 11/ 2 tbs caster sugar 400ml coconut cream

1/3 cup (45g) coconut sugar Thickened cream, to serve

Preheat the oven to 180°C. Grease a baking tray and line with baking paper.

To make the crumble, wrap biscuits in a clean tea towel and, using a rolling pin, crush to coarse crumbs. Transfer to prepared tray and toss with melted butter. Bake for 10 minutes, then cool on the tray. Toss through peanut brittle and set aside.

Meanwhile, melt extra butter in a frypan over high heat. Add banana, cut-side down, and cook, without turning, for 3 minutes or until golden. Transfer, cut-side up, to a tray. Scatter with caster sugar and use a blowtorch to caramelise.

Meanwhile, place coconut cream and coconut sugar in a saucepan over high heat. Bring to the boil and cook for 5 minutes or until slightly reduced.

Pour coconut caramel into a serving dish. Top with banana and scatter with crumble. Serve immediately with cream.