- 40g/1½oz butter
- 65g/2¼oz smooth peanut butter
- 45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids
- 100g/3½oz caster sugar
- 2 medium free-range eggs
- 35g/1¼oz plain flour
- 4 bananas, peeled, chopped and frozen
- 100g/3½oz crème fraîche
- 75g/2¾oz toasted peanuts, chopped
- Preheat the oven to 180C/160C Fan/Gas Mark 4.
- Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.
- Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes.
- Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.
- Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.
- Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth.
- Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts.