For a speedy, sweet treat to end a meal, serve bananas in a sticky and nutty sauce, with ice cream. It's a fun, retro dessert given a modern zesty twist with orange, which balances the richness perfectly. Delicious!
Hot chocolate pear sundae: Peel, core and halve 4 ripe dessert pears. Cook the walnuts as the basic recipe and add the pear halves instead of the bananas. Instead of orange zest and juice, add 4 tbsp rum to the nuts in the pan and stir for a few seconds, then remove the pan from the heat and stir in 4 tbsp double cream. Top the pears with chocolate ice cream instead of vanilla and pour over the rum and walnut sauce. (Drained canned pear halves can be used instead of fresh fruit.)
Any sugar will work well in this recipe. Soft dark brown or muscovado sugars make a dark, rich glaze, whereas light soft brown or muscovado sugars are not quite as rich. Ordinary granulated sugar also works well, making a light, fruity glaze.