2 hot cross buns, halved
1/3 cup caster sugar
Banana cavendish, each
Queen flavouring extract natural vanilla, 200ml
150ml cream, whipped to stiff peaks
2 tbs coloured sprinkles, to serve
1 tbs icing sugar, to dust
Maple syrup, to serve
Preheat barbecue flat plate on medium heat. Place hot cross buns cut side down on flat plate and cook for 3-4 minutes or until toasted. Transfer to a serving plate.
Heat a medium frying pan on barbecue flat plate. Add sugar and allow to melt and turn a golden caramel colour. Add butter, vanilla and 2 tbs cold water and stir to combine.
Add banana and cook for 1-2 minutes or until coated and lightly caramelised. Transfer to a plate and set aside.
Place 1 hot cross bun half on a serving plate. Top with caramelised banana slices, a dollop of whipped cream and 1/2 tsp of the sprinkles.
Top with remaining hot cross bun half, then dust with icing sugar and remaining sprinkles. Serve with maple syrup.