Griddled pineapple with smoked bread and banana ice cream
- Serves 6
- 25 mins to prepare and 10 mins to cook, plus freezing
- 142 calories/serving
- Freezable
- Healthy
- Dairy-free
Ingredients
- 4 ripe bananas, peeled
- 4 tbsp maple syrup
- 2 slices brown bread
- 2 pineapples, peeled, and each cut into 6 wedges
- ½ tsp ground cinnamon
Directions
- Put the bananas in a freezer bag or freezer-proof container and freeze for 6-8 hrs until completely frozen.
- Heat a griddle pan over high heat and toast the bread slices for 1-2 mins each side to get char marks.
- Alternatively, do this on a charcoal barbecue once the coals are glowing and the flames have died down.
- Whizz the toast in a food processor until fine breadcrumbs form. Remove and cool.
- Pulse the frozen bananas in the food processor until breadcrumb-like inconsistency.
- Add 3 tbsp maple syrup and the breadcrumbs and whizz until smooth and combined.
- Pour into a freezer-proof container and freeze until ready to serve.
- If using a gas barbecue, preheat to medium, or if using charcoal, wait for the last glowing embers.
- Brush the remaining maple syrup over the pineapple wedges and sprinkle with the ground cinnamon.
- Cook for 5-6 mins on each side until charred and golden, then serve with the ice cream.