Ingredients :

• Bananas — Get them very ripe, almost at the limit. Brown spots on the skin are a good sign — the banana is sweeter, creamier, and holds its flavor better against the caramel. A banana that’s too firm will resist under the teeth and break the balance of the bite.
• Caramel sauce — Store-bought caramel does the job just fine here. But if you want to take it up a notch, go for a salted butter caramel sauce — the acidity of the salt against the sweetness of the banana is another dimension. Avoid caramels that are too liquidy, as they will soak the shell in seconds.
• Nuts — Pecans are the best choice: their slight bitterness balances the sugar, and their texture is less hard than ordinary walnuts. Roasted peanuts also work — they bring an almost unexpected side. Chop them coarsely, not into a powder, so you have bits to bite into.
• Whipped cream — A can of store-bought cream works perfectly. If you whip your own, stop before it’s too firm — a slightly runny cream coats the banana better than a rigid block that stays in place without touching anything.