Baked Bananas with Orange and Hazelnuts - Amanda Grant Serves 4
4 firm bananas, unpeeled 1 tbsp lemon juice 125g (4 1/2oz) hazelnuts, roughly chopped 4 scoops non-
dairy ice cream juice of 1/2 orange
preheat the oven to 200C/400F. Put the bananas on a baking tray, brush them with the lemon juice and
bake for 20 minutes or until they are dark and soft.
Meanwhile, dry-fry the hazelnuts in a heavy-based frying pan over a moderate heat, turning or
stirring frequently, for 5 minutes until golden. Roughly chop the nuts.
Snip open the banana skins with scissors or a knife and put a scoop of ice-cream in the middle of
each one. Drizzle the orange juice over the ice-cream and scatter the hazelnuts on top. Serve
immediately.