- 4 very ripe bananas, peeled, cut into chunks
- ¼ tsp vanilla extract
- 3 tbsp sugar, honey or sweetener, to taste
- 150ml/5fl oz buttermilk (or yoghurt)
- vegetable oil, for deep-frying
- 75g/2½oz cornflour
- 125ml/4fl oz sparkling water
- 1 ripe banana, peeled and cut in half lengthways
- 150g/5½oz caster sugar
- 50g/1¾oz butter
- 3 tbsp caster sugar
- 4 tbsp ready-made custard
- 4 egg whites
- 1 tsp banana liqueur
- 4 tbsp freshly chopped mint
- For the banana ice cream, spread the banana chunks out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about 1 hour).
- For the toffee bananas, 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. 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. Transfer to the bowl of iced water until completely cold, then set aside to drain.
- For the banana soufflé, preheat the oven to 200C/180C Fan/Gas 6 and grease 4 ramekins using half of the butter and 1 tablespoon of caster sugar.
- Mix the remaining sugar with the custard in a large bowl. In a separate bowl whisk the egg whites until stiff peaks form when the whisk is removed.
- Carefully fold the egg whites into the custard mix, stir in the banana liqueur and spoon into the prepared ramekins. Put on a baking tray and place in the oven for 6-8 minutes.
- To finish the banana ice cream, place the frozen banana chunks into a food processor. Add the vanilla, sugar and half of the buttermilk. Turn on the processor and blend for a few moments. Then, while the processor is still running, pour in the remaining buttermilk in a thin, steady stream (if you are using yoghurt, just tip it all in and blend).
- To serve, place the soufflés on serving plates and serve the ice cream and bananas alongside. Garnish with the mint.