Roasted bananas with tahini fudge sauce and rum caramel by @ixtabelfrage cooked in Roccbox. \nWhether you're cooking for friends and family or just treating yourself (it's called self-care), this simple recipe is sweet, boozy and indulgent - everything you need in a dessert.\n \nFEATURED PRODUCTS\n\nGozney Roccbox\nGozney Pizza Server\nGozney Infrared Thermometer\n\n \nINGREDIENTS\n\n6 very ripe bananas (with plenty of brown spots), skin on\n80g roasted and salted almonds, roughly chopped\n\nFOR THE CREAM \n\n300g Oz double cream\n100g Greek yoghurt\n1 tsp vanilla bean paste\n\n RUM MISO CARAMEL \n\n140g maple syrup\n70g double cream\n25g white miso paste\n1 tsp vanilla bean paste\n1½ tbsp spiced rum\n\n TAHINI FUDGE SAUCE \n\n90g tahini (mix very well before using, to combine the solids and fat)\n75g maple syrup\n2 tbsp cocoa powder\n1½ tsp soy sauce or tamari\n½ tsp vanilla bean paste\n\n \nDIRECTIONS\n\nAdd the cream, yoghurt and vanilla to a medium bowl and whip until you get medium peaks. Refrigerate until ready to serve.\nFor the caramel, add all the ingredients to a medium saucepan and place on a medium heat. Whisk well to incorporate the miso and cook for 6 mins, stirring often; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and stir in the rum.\nFor the fudge sauce, add all the ingredients to a medium bowl and whisk until thickened and completely smooth. Add a splash of water if needed- the consistency should be thick but pourable.\nPreheat your Gozney Dome or Roccbox to 250°C\/482°F.\nCut a slit along the top of the bananas and squeeze them slightly open. Place in a large oven proof tray. Drizzle a little maple syrup and sprinkle a little salt inside each banana.\nBake the bananas until the skins have blackened completely and the flesh is nicely caramelised and very soft. Turn the tray every now and then so the bananas cook evenly. This should take about 15-20 mins but will depend on the heat of your Gozney oven.\n\n Leave to cool for a few minutes, then top with the cream, followed by the caramel, fudge sauce and almonds. Sprinkle with flaked salt and serve.\n\n \nCourtesy of Gozney.