Preheat the oven to 190C.

Pierce the bananas all over with a fork and place on a lined baking tray. Roast for 20 mins, flip and roast for another 10 mins. They should be jet black all over.

Meanwhile, roast the pecans for 5-6 mins, tossing once. Roughly chop.

To prepare the bananas, Slice them down the middle, lengthwise. I like to mash them slightly with a fork at this point, to get maximum surface area for the toppings.

Layer up the tahini, syrup, nuts, and yoghurt, Chop the chocolate or use a speed peeler to carve it into thin shavings over the bananas.