Cooking bananas on a barbecue is super easy and these looked absolutely delicious when Levi made them at The Big Lunch. You just wrap them in foil, place them on the grill when there’s space, and leave them there, turning once or twice, until you’re ready for pudding.
Enjoy the lovely, gooey sweet brown-sugary centre with some cream or ice cream.
– 50g unsalted butter, softened
– 50g dark muscovado sugar
– 1 tsp vanilla extract
– 6 bananas
– Clotted cream or vanilla ice cream, to serve
Mix together the butter, sugar and vanilla extract. Cut into each banana through the skin, almost
down to the bottom of the fruit.
Divide the sugary vanilla butter between the bananas, pushing it down into the cut and spreading
it out. Close up the fruit and wrap in a layer of foil. Barbecue, turning occasionally, until the fruit
has softened and the butter and sugar have melted. Allow about 20 minutes, but you can leave
them there for as long as you need to if the fire isn’t too hot. Serve with clotted cream or vanilla