Ravneet Gill’s chocolate and miso skillet cookie with a quick banana ice-cream | The sweet spot

This speedy dessert, which you can have ready in less than 20 minutes (and 14 of those being baking time), can be scaled up according to how many mouths you want to feed. I like the umami hit of miso and its saltiness next to the soft and sweet banana ice-cream, but it can be swapped for peanut butter, if you prefer.

Chocolate and miso skillet cookie for sharing, with quick banana ice-cream

You will need a 15cm skillet or small baking dish.

For the banana ice-cream
2 frozen bananas, peeled
2 tbsp milk (any variety)
1 tbsp maple syrup (optional)
A pinch of sea salt

Heat the oven to 185C (165C fan)/360F/gas 4½. Combine the butter, sugar, flour, baking powder, egg and chocolate in a food processor, stand mixer or by hand in a large bowl, to make a smooth dough, then transfer to a 15cm skillet or small baking dish. Using a teaspoon, spread the miso on top, and swirl it evenly into the dough. Bake for 14 minutes, until the edges are lightly golden but the centre remains soft.

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To make the ice-cream, blitz the frozen bananas, milk, maple syrup (if using) and a pinch of salt in a blender or food processor until smooth and creamy. If you’re not serving it immediately, transfer to an airtight container and freeze for later.

Serve the warm cookie straight from the skillet with scoops of the ice-cream on top.