Like previous things, this is more a set of intuitive actions than a recipe. Take a couple of bananas and slice them into rounds. Heat a regular knob of unsalted butter in a frying pan until it foams and begins to darken, then add the banana and throw it about to cover it in butter. Leave it to caramelise on a medium heat for about 3-4 minutes, then add about 1 heaped tbsp of brown or muscovado sugar per banana and stir. Add whatever spices complement the final preparation (nutmeg, cinnamon, cardamom spring to mind) but vanilla bean paste works well with almost everything. Flambée the pan with brandy, rum, Malibu, tequila or whatever you like. At this point, you can pour this over vanilla ice-cream and add toasted walnut halves or use it as the base for a tart or pie and it'll taste great. To make it into a purée, pass the pan contents through a fine sieve and get rid of the fibrous debris that's left. Add a splash of double cream to the purée to loosen it up and taste for spice. I find maple syrup can be effective in loosening if you don't want to add too much cream. From here, imagine whatever you want. Banana patissiere, creams, soufflé, fold it into pancake mix, add peanut butter and use as a verrine base, introduce almont meringue somehow, layer it with crisp biscuits as a cheat's quasi-trifle, or do what I did and use it as the filling for chocolates. With a silicone mould (easily found online or in decent cookshops) you can do a lot with chocolate. I don't see why this wouldn't work using creamed coconut or even yoghurt instead of double cream, but the lower different fat content means it would need more stirring and a very gentle heat to combine and revive it once chilled.