Baked Bananas With Ice Cream
4 large bananas
15ml/1 tbsp lemon juice
4 large scoops of vanilla ice cream
For the sauce
25g/1oz/2 tbsp unsalted (sweet) butter
50g/2oz/½ cup hazelnuts, toasted and roughly chopped
45ml/3 tbsp golden (light corn) syrup
30ml/2 tbsp lemon juice
1. Preheat the oven to 180°C/350°F/Gas 4. Place the unpeeled bananas on a baking sheet and brush them with the lemon juice. Bake for about 20 minutes until the skins are turning black and the flesh gives a little when the bananas are gently squeezed.
2. Meanwhile, make the sauce. Melt the butter in a small pan. Add the hazelnuts and cook gently for 1 minute. Add the syrup and lemon juice and heat, stirring, for 1 minute more.
3. To serve, slit each banana open with a knife and open out the skins to reveal the tender flesh. Transfer to serving plates and serve with scoops of ice cream. Pour the sauce over.