Maple chili bananas with ice cream

Carefully peel two semi-ripe bananas, keeping them whole.

Slice the bananas in half lengthways.

In a large non-stick pan, melt about two tablespoons of plant-based butter with about a tablespoon of maple syrup until it bubbles; swirl the pan.

Place the halved bananas flat side down.

Baste the bananas and cook a few minutes so they caramelize, absorb the flavor and soften.

Nudge the bananas gently and turn off the heat when most of the sauce is gone.

Optional: for fancier plating, set a plate of about the pan's diameter upside down on the pan, and with oven mitts or a towel flip pan and plate together so the bananas drop onto the plate; rearrange gently.

Add a generous scoop of plant-based vanilla ice cream.

Drizzle with chili oil, dust with a little cinnamon and serve.