For the spiced chai syrup:
1) In a small saucepan, boil 250ml of water. Turn off heat, add tea-bag and brew tea, leaving bag in the water until cool and tea is very dark. Remove tea-bag, squeezing out excess tea.
2) Add honey and all of the spices. Bring liquid to the boil, then reduce heat and simmer five to seven minutes, or until liquid has slightly reduced and you are left with 250ml of liquid.
3) Remove from heat and cool for half an hour. Using a fine-meshed sieve or tea brewer, strain out whole spices. Syrup should be thinner than honey, but still have body.
For the bananas:
1) Preheat grill or grill pan sprayed with cooking spray over medium-high heat. Slice bananas in half lengthways. Grill fruit until slightly softened and light grill marks form, about two to three minutes per side. Place two banana halves on a dessert plate and drizzle with two tablespoons syrup.