- 6 bananas
- Flaky chocolate
- Roasted almonds
- For the sauce:
- 4 tablespoons unsalted butter
- 96 g sugar
- 500 ml cream
- 4 tablespoons Frangelico
- 1 cinnamon stick
- 1 teaspoon vanilla essence
To make the sauce: Combine butter and sugar in a pan. Melt over a low heat until a toffee-like consistency is reached. Add cream and the remaining ingredients and stir well to mix.
Continue simmering over a low heat until the sauce coats the back of a spoon.
To grill bananas: Grill the bananas over medium coals, in their skins. When the skins have turned black, split the skins with a knife and sprinkle with flaky chocolate and roasted almonds.
Serve with the butterscotch sauce and some vanilla ice cream