Bagels for dessert? Absolutely!
- 1 packet of ABE’S Bagels – Cinnamon and Raisin
- 30g salted butter
- 2 heaped tablespoons of soft brown sugar
- 3 Dole Bobby Bananas
- Little Island Vanilla Bean Coconut Ice-Cream
- Pistachio nuts, roughly chopped
Preheat your oven grill to the highest temperature.
Slice two ABE’S Cinnamon and Raisin bagels in half and grill until nice and golden. Move to a lower shelf in the oven to keep warm.
Place a non-stick frypan on a low to medium heat. Add the butter & brown sugar, stir to combine & cook for 2-3 minutes until a caramel colour.
Slice each Dole Bobby banana in half lengthways and place in the pan cut side down with the caramel & cook, spooning over the liquid for 3-4 mins until the bananas are dark golden & caramelized.
Remove the bagels from the oven & place on a serving dish.
Working quickly, place the caramelized Dole Bobby bananas on top of the bagels, spooning over any leftover caramel
Add a scoop of Little Island Vanilla Bean Coconut Icecream and shower with the chopped pistachios
This recipe was created by The Backyard Cook – Marty Shanahan in collaboration with ABE’S Bagel Bakery.