Grilled bananas with rosemary, toffee sauce and instant ice cream

James Martin's hot bananas topped with luscious toffee sauce are served with creamy banana buttermilk ice cream, that's made in just minutes
By James Martin
Grilled bananas with rosemary, toffee sauce and instant ice cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus freezing
  • Effort: medium


For the grilled bananas

  • 4 large bananas
  • 4 sprigs rosemary

For the toffee sauce

  • 150 g butter
  • 150 g dark brown sugar
  • 2 tbsp black treacle
  • 2 tbsp golden syrup
  • 200 ml double cream

For the ice cream

  • 4 bananas
  • 1/4 tsp vanilla extract
  • 3-4 tbsp sweetener or sugar, to taste
  • 150 ml buttermilk


1. First freeze the bananas for the ice cream: peel the bananas for the ice cream, cut into chunks and freeze.

2. Preheat the barbecue or grill.

3. For the grilled bananas: insert a sharp knife in one end of each unpeeled banana and insert a rosemary sprig. Place the bananas onto the barbecue and cook for 3-4 minutes on each side, or until the skin is dark brown and starting to split.

4. To make the toffee sauce: melt the butter, sugar, treacle, golden syrup and cream in a pan over a medium heat and bring to the boil.

5. To make the ice cream: Place the frozen banana chunks into a food processor and blend until smooth. Add the vanilla, sweetener and half the buttermilk and process for a few seconds. With the motor still running pour in the remaining buttermilk in a thin steady stream. Let the machine run until the mixture is smooth and creamy.

6. To serve: remove the rosemary from the bananas and cut them open, leaving the skin on. Put a good spoonful of toffee sauce and a scoop of the ice cream on top. Serve straight away.

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