Set the oven grill to its highest setting. Meanwhile, put the rice in a small frying pan on a medium heat and toast for 12-15 minutes, shaking the pan from time to time, until deeply golden. Transfer to a spice grinder, blitz very finely, then tip into a small bowl. Return the pan to a medium-high heat, add the sesame seeds and toast, shaking the pan regularly, for about a minute, then tip into the rice bowl. Add the ground star anise and mix to combine.

Put the butter, sugar, star anise and a tablespoon of creme fraiche in a large, ovenproof cast-iron pan (or large saute pan) and put on a medium heat. Stir the mixture until the butter has melted and the sugar dissolved, then, off the heat, whisk in the miso until smooth. Add the bananas cut side-up, and use a spoon to coat the tops with some of the caramel. Transfer the pan to the oven and grill for eight minutes (timings will vary depending on your grill), or until the bananas have softened and taken on quite a lot of colour.

Sprinkle over the lime zest and a tablespoon of the rice topping, and serve hot straight from the pan, with the lime wedges, remaining creme fraiche and some extra crunchy topping alongside.