1

To make the nice cream, blitz the bananas in a food processor until smooth. Add in the cocoa powder, peanuts and 1/2 tsp vanilla and pulse until blended. Transfer to an airtight container with lid. Cover and freeze until firm for at least 2 hours.

2

To make brownies, preheat the oven to 180°C, 160°C, gas mark 5. Line 28 x 18cm baking pan with parchment paper, leaving 5cm overhang on long sides of pan. In a medium bowl, stir the courgette, sugar and salt. Let stand for about 5 minutes until the liquid begins to pool in the bottom of the bowl. In another medium bowl, whisk the flour, cocoa powder and baking soda. Into the bowl of courgette, mix in egg, oil, and remaining vanilla, then mix in dry ingredients. (Batter will be thick.) Pour batter into prepared pan and smooth top.

3

Bake brownie for 20-25 minutes until toothpick inserted in centre comes out with a few moist crumbs attached. Holding parchment paper overhang, lift the brownie from the pan and transfer to a wire rack. Let cool until warm. Cut into 8 brownies. Serve brownies warm and top with the nice cream.