"Rosemary is one of my favourite flavour pairings for bananas," says Quade. "I find its earthy, eucalyptus-like pungency adds a subtle richness to this dish and helps to balance the sweetness of the honey and condensed milk. You could also quite easily turn this recipe into a refined banoffee pie."
- 250 gm caster sugar
- 390 gm condensed milk
- 110 gm honey
- 2 tsp rosemary leaves, plus extra to serve
- 4 bananas, sliced 2cm thick
Puffed rice honeycomb
- 80 gm caster sugar
- 30 gm liquid glucose (see note)
- 15 gm honey
- ½ tsp ground cloves
- 3 gm bicarbonate of soda
- 25 gm puffed rice
- 1For puffed rice honeycomb, stir sugar, liquid glucose, honey, cloves and 1 tbsp water in a saucepan over high heat to dissolve sugar. Bring to the boil and cook until mixture reaches 155C on a sugar thermometer (3-4 minutes). Quickly stir in bicarbonate of soda until well combined (mixture will froth up), then add puffed rice, stir to combine and tip onto a tray lined with baking paper. Stand until set, then coarsely chop.
- 2Heat sugar in a large frying pan over high heat, swirling occasionally as it caramelises. Cook until dark caramel (5-6 minutes), then add 300ml water (be careful, hot caramel will spit), condensed milk, honey and rosemary, and bring to the boil. Reduce heat to low, then add bananas and simmer, turning occasionally, until coated in caramel (2 minutes). Set aside to cool. Serve bananas in caramel, scattered with puffed rice honeycomb, rosemary and grated milk chocolate.
Note Liquid glucose is available from select supermarkets and health-food shops.