1. First job is to get the oven warmed up so ask an adult (see, they can be useful) to preheat it to 220C/425F/gas mark 7. Leaving the skin on, cut both ends off the bananas then make a slit along the top. Put the bananas in an ovenproof dish and cook towards the top of the oven for 15-25 minutes until they blacken. Turn the oven off.
2. Now the messy bit: it’s pancake time! Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre of the mix. Break the egg into the well and pour in half the milk. Whisk ingredients into a smooth batter. Then whisk in the rest of the milk until you have a thick, smooth batter. Add the chopped fudge bar, keeping a few pieces for decoration. Right, time to get that adult back.
3. Lightly grease the frying pan or griddle pan and heat until hot. Put dollops of the batter on to the griddle or in the pan, spacing them well apart. Cook for 30-40 seconds until bubbles rise to the surface, and the bottom is golden brown, then flip the pancakes over with the spatula. Cook for another 20-30 seconds until the other side is golden, then slide the first batch on to the plate and keep warm while you cook more. The batter should make 12.
4. Whip the cream in the second bowl and gradually mix in the maple syrup. No licking now. Ask an adult to take the bananas out of the oven and, using oven gloves, carefully peel off the skin. Cut the bananas into chunks and serve with the pancakes, topped with the maple syrup flavoured cream. Sprinkle with the remaining fudge pieces, and tuck in.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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