For approx. 4 people

4 bananas
200g sugar
1 pinch of sea salt
2 cl aceto balsamico vinegar
100 ml cream
20g butter
Sea salt
150g cashew nuts
1 bunch of mint
Ice cream to taste (we used honey ice cream and caramel ice cream)

First peel the bananas and place them directly on the grill rack. Grill the banana briefly on both sides until a slight roasted aroma develops and the banana heats up slightly. It is important not to leave the banana on the grill for too long, as it will then become too soft.

Place the sugar in a non-stick pan and melt on the firebricks to form caramel. When the sugar is liquid and brown, deglaze with balsamic vinegar and add the cream. Finally, refine with the butter and a good pinch of sea salt.

Melt the sugar again in a second pan and this time add the cashew nuts. Once the kernels have caramelized, they can be served.

Cut open the banana, drizzle the salted caramel over it and top with the caramelized cashews. Finally, decorate with mint and add two scoops of ice cream to the plate.

Josef Hartl from Gasthof Hartl zum Unterwirt in Türkenfeld wishes you lots of fun and bon appétit.

>>> Click here for the recipe video.