BANANA ROYALE RECIPES

Steps:

• With a sharp knife, cut a lengthwise wedge out of each banana, slicing through the peel and almost through the banana. Carefully remove the wedge and set aside. Slice each candy bar into 3 slices the long way. Insert a slice of candy bar into the banana, then replace the wedge back over the candy, pushing the wedge back down. Repeat with the remaining bananas; wrap the stuffed bananas tightly in aluminum foil.
• Roast the bananas in the coals of a campfire until the fruit is hot and the candy has melted, about 5 minutes. Unwrap the bananas, then remove the peel from the wedges and eat the bananas with spoons. Candy filling could be very hot, so use caution!

Steps:

• For coconut sorbet, simmer 100ml coconut milk with sugar, stirring over medium heat until sugar dissolves (4-5 minutes), cool, then add remaining coconut milk and lime. Churn in an ice-cream machine, then transfer to an airtight container and freeze. Makes 1 litre.
• For chocolate sauce, stir ingredients with 1 tbsp hot water in a saucepan until melted and smooth (5-7 minutes), then whisk to combine. Set aside at room temperature, or if made ahead, reheat very gently to serve.
• For candied nuts, preheat oven to 165°C and warm nuts on an oven tray lined with baking paper (5 minutes). Meanwhile, combine glucose, sugar and a large pinch of salt in a large mixing bowl. While still hot, add nuts and mix thoroughly to coat evenly. Return nuts to lined oven tray and roast, stirring every 10 minutes, until nuts are caramelised (30-35 minutes). Set aside to cool, then coarsely chop. Store in an airtight container until required.
• Whisk cream, sugar and 1 tsp salt in a bowl to soft peaks. Transfer to a piping bag (ideally with a star nozzle) and refrigerate until required.
• Halve bananas lengthways with skin on and coat cut sides generously with brown sugar. Heat a frying pan over high heat, then add bananas in batches, cut-side down, and cook without moving until sugar caramelises and skin darkens around edge (4-6 minutes). Cool briefly.
• Pipe cream into bowls or into banana-split boats and top with peeled bananas, scoops of sorbet, chocolate sauce, cherries, a drizzle of cherry liquid and a sprinkle of crushed Brazil nuts. Serve immediately.