1 First, to make the cinnamon cream, whip the double cream and ground cinnamon until you get soft peaks.
Add a scoop of coffee ice cream, followed by a spoonful of the cinnamon cream, then drizzle over more caramel sauce and shower with cocoa nibs.
4 To serve, transfer the bananas (still in their skins) to a serving platter, top each with a spoonful of the coconut cream, followed by 1-2tsp passionfruit pulp.
Fold the double cream into the coconut cream and whip further, if needed, to thicken it up.
Separately, whip together the double cream, icing sugar and vanilla to stiff peaks.
