Whip up this speedy classic no-cook pud in next to no time
Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.
Use low-fat yogurt instead of the ice cream. If you like more crunch, top with muesli.
Recipe from Good Food magazine, May 2006
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