Make a cut in the bananas from the stem to the opposite end through the peel and half way through the fruit.
Push in pieces of chocolate and place the bananas on the grill.
Cook until the chocolate starts to melt. The skins will blacken and not look very nice, but don't worry.
Preparation time: 2 minutes
Cooking time: 10 minutes
If you happen to have a little toffee sauce lingering in the fridge or want to make a quick caramel, it would be delicious drizzled over these.
Sprinkle with a little flaky sea salt for lovely texture and flavour.
You can serve them as they are in their skins, or carefully slip them out of the skins on to a plate and serve with a dollop of lightly whipped cream.
Reprinted with permission from LEON: Baking and Desserts, by Claire Ptak and Henry Dimbleby, puboshed by Conran Octopus
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