- 4 ripe bananas peeled and sliced in half lengthways
- 2 tbsp dark brown soft sugar
- 1 tbsp Fused White Miso Paste
- 2 tbsp maple syrup agave or honey also work
- 3-4 tbsp rum or whiskey
- 1 pinch good quality salt
- 40 g pecans to serve - or another nut of choice, walnuts work well
- 4 serves vanilla or salted caramel ice cream to serve
- Heat the oven to 200°C fan/gas 8.
- Bash the pecans on the chopping board and add to a frying pan over a medium-high heat. Stir until toasted for 1 minute or so. Set aside.
- In a small bowl, mix sugar, miso paste, maple syrup and rum.
- In an ovenproof dish, pour the sugar and miso mixture over the banana halves and toss until coated. Sprinkle with a small pinch of salt, if you like.
- Bake for 15 mins, then remove from the oven.
- Heat a frying or grill pan to a high heat. Grill the bananas for 3-5 mins, or until bubbling and caramelised.
- Spoon the bananas into bowls and scatter the pecans on top. Serve with ice cream and any of the remaining caramelised syrup from the ovenproof dish drizzled over the top.
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