Place the honey, heavy cream, water, butter, and vanilla extract in a small saucepan and bring to a boil.

Once boiling, add the spices and reduce to a simmer and leave on a low – medium heat until it reduces to a thicker sauce. Keep your eye on it, especially in the beginning, as it can bubble over.

Meanwhile, peel the bananas and slice them at an angle into thick pieces. You don’t want them too thick, but not too thin either. Approx. 0.6” / 1.5 cm thick.

Heat the light olive oil in a griddle pan over medium-high heat. Once hot, add the sliced bananas and grill for around a minute or two per side until visible char marks appear. They will also slightly soften but monitor the temperature as we don’t want them to cook to a mash. This is best done in several batches so as not to overcrowd your griddle pan.

Serve the grilled bananas with the spiced sauce (and whipped cream, if using). Top with a few coconut flakes for extra crunch!