Toss the sliced bananas with 10g brown sugar. Melt 5g (a teaspoon) butter in a frying pan set over a medium heat and add the bananas. Toss over the heat for a couple of minutes until caramelised, but still holding their shape. Set aside on a warm plate and keep warm.
To make the butterscotch sauce, warm all the remaining ingredients through in the frying pan until the butter melts, stirring to form a sauce. Set aside.
Preheat the grill to medium. Brush the cut surfaces of the croissants with the melted butter. Combine the sugar and cinnamon in a small bowl and sprinkle lightly and evenly over the buttered croissant surfaces. Put the croissants on a baking tray, cut-sides up, and grill for 45 seconds to 1 minute, until caramelised. Keep warm.
Lightly whip the double cream and yogurt with the icing sugar and serve spoonfuls with the grilled croissants, caramelised bananas and salted butterscotch sauce.
Cooks tip: If this is destined to be eaten by grown-ups, feel free to add a splash of rum or whisky to the butterscotch sauce for a bit of a kick.
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