- 2 ripe bananas, unpeeled
- 2 sprigs fresh rosemary
- 2 scoops good-quality ready-made vanilla ice cream
- 1 passion fruit, seeds scooped out
- vegetable oil, for deep-frying
- 75g/2½oz cornflour
- 125ml/4½fl oz sparkling water
- 1 ripe banana, peeled and cut in half lengthways
- 150g/5oz caster sugar
- 2 tbsp sesame seeds
- 25g/1oz butter, softened, for greasing
- 2 tbsp caster sugar, for dusting
- 3 free-range egg whites
- 50ml/2fl oz ready-made vanilla custard, plus extra to serve
- 2 passion fruit, seeds scooped out
- 1 tbsp icing sugar
- 2 scoops good-quality ready-made vanilla ice cream
- For the charred bananas and ice cream (the kids' dessert), preheat the oven to 200C/180C Fan/Gas 6.
- Using a sharp knife, make a small slit in one end of each banana. Stick a sprig of rosemary into each slit.
- Heat a griddle pan over a high heat. Add the bananas and cook for 4-5 minutes on each side, or until blackened on all sides and heated through.
- To serve, split the bananas lengthways and open out slightly, then place onto serving plates (you can return them to their skins to serve, if desired). Top with a scoop of ice cream and sprinkle with the passion fruit seeds.
- For the sesame-toffee bananas (the adults' dessert), heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, prepare a bowl of iced water.
- In a bowl, whisk together the cornflour and sparkling water until smooth and well combined. Add the banana halves and gently mix until coated.
- Carefully lower the battered bananas into the hot oil and fry for 2-3 minutes, or until very light golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
- Meanwhile, heat the sugar, without stirring, in a heavy-based frying pan over a high heat. Swirl the pan until the sugar melts to a light golden-brown caramel. Stir in the sesame seeds, then dip the base of the pan into a sinkful of cold water to stop the caramel from cooking any further.
- Using a spoon, carefully roll the battered banana halves in the hot caramel, one at a time, until completely coated. (CAUTION: melted sugar is extremely hot.) Transfer to the bowl of iced water until completely cold, then set aside to drain.
- For the soufflé, preheat the oven to 230C/210C Fan/Gas 8. Grease two large ramekins with butter, then dust the insides with a coating of sugar.
- Whisk the egg whites in a clean bowl until firm peaks form when the whisk is removed.
- Fold the custard and passion fruit seeds into the whisked egg whites, then spoon the mixture carefully into the ramekins, smooth the tops using a palette knife and place them on a baking tray.
- Bake the soufflés in the oven for 8-10 minutes, until risen and golden-brown.
- Dust the soufflés with the icing sugar and serve immediately, with a spoonful of custard, one of the sesame-toffee banana halves and a scoop of ice cream alongside.