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Step 1: Preheat the oven to 200C.
Step 2: Place the almonds on a baking tray and roast for 5 – 8 minutes until golden. Remove from the oven and leave to cool slightly before chopping them roughly. Peel and slice the banana in half lengthways and then place in a serving dish.
Step 3: Top the banana with the two scoops of ice cream, drizzle with the Fig Vino Cotto and sprinkle with the almonds. Serve immediately.
Maggie's Tip: Lady finger bananas are only ripe when their bright yellow skin is dappled with black. This is the only time to get the full flavour from these beautiful bananas.
160g 2 scoops Chocolate & Salted Caramel Ice Cream
2 tbspn almonds flaked
20ml 1 tbspn Fig Vino Cotto