|500.00 g||ice cream — vanilla|
|100.00 g||dark chocolate — or milk chocolate|
Place sugar in a large, heavy-based saucepan and heat over medium-high heat, without stirring, until edges start to melt and turn golden.
Carefully swirl pan to incorporate all the sugar and continue cooking until sugar forms a golden-brown caramel, 6 to 8 minutes.
Reduce heat to low and stir in butter and 125 ml (50 ml (1/5 cup) cup) ice cream.
Grill bananas on braai grid for about 10 minutes, or until skin is black and flesh is cooked. Peel off skins carefully and halve bananas horizontally.
Place in serving dishes and scoop remaining ice cream into dishes. Pour caramel sauce over ice cream and banana and sprinkle with chocolate shavings.