Grilled bananas with deep almond butter cream

• 1 tsp DEEP Almond Butter

• 1 tbsp mascarpone

• 1/4 tsp vanilla bean paste

• 100ml double cream

• 5 tsp white sugar

• Ground sweet cinnamon

• 1 tbsp salted butter, melted

• 2 Hobnobs

Stir together DEEP Almond Butter, vanilla bean paste, 1 tsp white sugar and mascarpone. Fold in double cream until just combined. Set aside in the fridge.

Split the bananas open lengthways. Don’t cut all the way through. Use your fingers to gently push the two halves apart and separate the banana from the skin - see photo below for reference. Place the bananas on a parchment lined baking sheet. Turn the oven grill on, on high.

Mix the cinnamon and butter together, then brush onto the split bananas. Sprinkle each banana with 2 tsp sugar and place into the hot oven on the middle shelf. Grill for 15-20 minutes or until caramelised.

Serve immediately, topped with DEEP Almond Butter cream and crushed Hobnobs. If any liquid was released while grilling, be sure to drizzle over the bananas as well for a bonus banana-caramel - yum!