Barbecue banana split

Slit the unpeeled bananas (4) from one end to the other, making sure not to pierce all the way through, then stuff them with the caramel buttons (75 g). Tightly wrap each banana in kitchen foil, and pop onto the barbecue for about 15 minutes, or until the banana skins are completely black. Alternatively, preheat the oven to 220°C/200°C fan/gas mark 7 and bake the bananas in the oven for 20 minutes or until the banana skins are completely black.

Peel the bananas and top with the vanilla ice cream (4 tbsp) and chocolate sauce (4 tbsp).