You’ll go bananas for this tasty ice cream cheesecake

INGREDIENTS

SERVES 8-12

For the base:

160g porridge oats

160g roasted whole hazelnuts

60ml coconut oil, plus extra for greasing the tin

185g golden syrup

A pinch of salt

For the filling:

7 bananas, chopped and frozen, about 580g

2 tbsp golden syrup

½ tsp ground cinnamon

1 tbsp cocoa powder

For the compote:

250g fresh or frozen blueberries

½ lemon, zest and juice

100g caster sugar

DIRECTIONS

Line and lightly grease the base and side sofa 20 cm round loose-bottom tin ,7.5 cm deep. Make the base of the cheese cake by toasting the oats and th the hazelnuts in a large frying pa non a medium heat f or abb out five minutes until they just start to turn a golden browwn, making sure to stir all the time to keep the oats moving. Pop them straight into a food processor and bli itz to a fine crumb. Now add the coconut oil and the go old en syrup, and pinch of salt, and blitz again’ ti lit all cl lumps together. Throw the mixture into the pre pp ed tin and, using th he back of a spoon, press into the base and 2.5 cm of thee sides. Leave the base to chill while you make the fill ling. Make the top ping by taking out the frozen chopped banana sand adding to a food processor with the golden syrup, cinnamon and cocoa. Allow the bananas to de frost just very slightly so that they process more easily, then blitz till you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the pre pp ed base and pop into the freezer till you are ready to eat. When you are ready to eat, make the compote by adding the blue berries, lemon zest and juice and sugar to a pan and stirring over a medium heat till the blue berries have just softened. This should only take a few minutes. Take the cheese cake out of the freezer, slide it out of the cake tin and put it onto your serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying. •NadiyaBak es by Nadiya Hussain, photography by Chris Terry, is published by Michael Joseph, priced £22.