Recipe Method

1. Preheat a large non-stick pan on a medium-high heat and add two tablespoons of the butter.
2. Slice the hot cross buns and add to the pan. Allow to cook until golden brown, 1-2 minutes, before turning each bun over and browning the other side. Repeat with all 6 buns, remove from the pan and set aside.
3. In the same pan, add the sugar, the rest of the butter and the cinnamon. Once the butter has melted, stir to combine.
4. Slice the bananas in half, lengthways.
5. When the sugar-butter mixture starts to bubble, add the halved bananas and cook 1 minute on each side until the bananas are golden and the sauce has thickened and caramelised. Spoon the glaze over the bananas while it cooks.
6. Place two caramelised banana halves over each bottom half of the toasted hot cross buns and top with generous scoops of caramel ice cream. Drizzle over the caramel sauce.
7. Sprinkle with crushed peanuts before placing the top halves of the hot cross buns over the bananas. Drizzle more caramel and sprinkle some more nuts before serving with raspberries.