These little banana pots make a great family pudding. Caramelised bananas form the base of the dessert, topped with a banana fool made from crème fraîche and yoghurt and finished with a crumbling of ginger nut biscuits.
Halve 2 bananas lengthways. put cut-side up on a roasting tray and sprinkle with the sugar. Grill until the sugar has caramelised. Peel and mash the remaining bananas with a fork, then mix in the lemon juice and honey.
Whisk the crème fraîche and yoghurt together until smooth. Fold in the mashed banana and half the crushed biscuits. Chop the caramelised bananas into 4 serving pots, spoon the banana yoghurt over and sprinkle with the remaining biscuits.