Banana splits with pineapple brown sugar topping

  • 1 (450g) tin crushed pineapple, in natural juice
  • 60ml lemon juice
  • 2 tbsp golden brown sugar
  • 1/8 tsp ground cinnamon
  • 3 ripe, firm bananas
  • 6 scoops vanilla light ice cream or frozen yogurt, 60ml each
  • 6 fresh mint leaves
1) Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about three minutes. Set aside to cool slightly.

2) Cut the bananas in half crossways. Cut each banana half lengthways, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.

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