- 1 tablespoon coconut oil
- 4 bananas, halved lengthways
- 2 tablespoons coconut sugar
- 2 limes
- 4 scoops good-quality vanilla ice cream, to serve
Heat the coconut oil in a heavy-bottomed frypan and lay the bananas carefully in the pan (you might need to cook them in a couple of
batches depending on how big your pan is).
Sprinkle half the coconut sugar over the bananas and cook over a high heat for 2 minutes to caramelise the sugar on the bananas, taking care that they don’t catch and burn.
Using a fish slice, carefully flip the bananas, taking care not to break them.
Sprinkle the remaining coconut sugar over the bananas and cook them on the other side for another 2 minutes.
Squeeze over the juice from the limes and sizzle for a minute, then carefully lift the bananas out of the pan onto serving dishes, scraping out any caramelised bits and juices and distributing over each plate. Let the spent lime halves sizzle cut-side down in the residual heat of the pan and add one to each dish as a garnish. Serve with the vanilla ice cream.