Banana Brûlées with Chocolate Ganache

Serves 4 | Preparation time 5 minutes | Cooking time 5-10 minutes


3-4 ripe bananas, halved lengthways
4 Tsp dark brown sugar (or honey)
½ Tsp ground nutmeg
1 Tsp vanilla extract
½ Tbsp butter

For the Chocolate Ganache
200g Chocolat Frey Pecan Caramel, roughly chopped.
100ml cream
1 heaped Tbsp mascarpone


1. Lay your banana halves skin-side down over coals, or in your oven at 180C for 5-8 minutes or until softened.
2. Mix together the brown sugar, nutmeg and vanilla and spoon it over the cut side of the bananas. Add the bananas to a hot pan along with a small knob of butter 2-3 minutes on each side or until the sugar has melted and is sticky and caramelized.
3. Meanwhile, to make the ganache, add the chocolate and cream to a double boiler and heat until the chocolate has melted. Remove the bowl from the heat, and whisk through 1 large Tbsp mascarpone until the mixture is glossy and silky.
4. Remove the bananas from the heat and serve immediately with the chocolate ganache.