Preheat the oven to 200C/400F/Gas 6.
Heat a frying pan until hot, then add the butter and caster sugar.
Add the bananas and fry until just golden, then set aside and allow to cool.
Place one sheet of filo pastry onto a baking sheet and brush generously with some of the melted butter. Dust with half a teaspoon of ground cinnamon and one teaspoon of caster sugar.
Repeat this layer and dusting with a second, third and fourth layer of filo pastry, butter, cinnamon and sugar.
Place the bananas along the length of the middle of the top filo sheet.
Place the apricots, almonds, honey and orange zest into a bowl and mix well. Spoon the apricot mixture over the top of the bananas.
Fold the sides of the filo pastry over the filling and roll it over, so that the join is underneath.
Spread with more of the melted butter and dust with icing sugar.
Place into the oven and bake for 15 minutes, or until the filo is crisp and golden.
To serve, cut the filo parcel into wedges and serve with a dollop of ice cream.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his favourite moments from Saturday Kitchen.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.