Knob of butter
8 large bananas, peeled, halved lengthways and sliced into 3
2 tbsp caster sugar
(sh)For the butterscotch sauce
125g soft light brown sugar
6 tbsp golden syrup
6 tbsp double cream
(sh)For the pecan crumble topping
150g self-raising flour
35g caster sugar
40g light muscovado sugar
110g chilled butter, cubed
90g pecans, roughly chopped
50g blanched roasted hazelnuts, roughly chopped
1. Preheat the oven to 200°C/fan180°C/gas 6. For the butterscotch sauce, put the butter, sugar, syrup and a pinch of salt in a sauté pan over a low heat. Dissolve slowly, then stir to make sure the sugar has dissolved. Turn off the heat and stir through the cream. Pour into a jug, cover the surface with cling film and allow to cool.
2. For the topping, place the flour and sugars in a bowl and rub in the butter with your fingertips, until the mixture forms large clumps. Stir in the nuts.
3. For the bananas, heat a large frying pan with a knob of butter over a very high heat. Sprinkle the banana pieces with the caster sugar and add to the pan. Sear quickly on each side for just a few seconds.
4. Lay the banana pieces in 6 x 200ml shallow ovenproof dishes. Pour over the butterscotch. Top with the crumble and bake for 15 minutes until crisp, golden and bubbling. Serve with vanilla ice cream.