The traditional recipe is to cut a slit in a banana, stuff it full of chocolate, wrap in foil and bake in the embers for 20 minutes or so. It’s great, but essentially just baked bananas. This way gives a bit more barbecue flavour to the pud.
Prep time: 5 minutes | Cooking time: 7 minutes
- ½ or 1 banana, in its skin
- A little butter, for rubbing
- Around 20g chocolate (or more), broken into pieces
- A slug of rum (for grown-ups)
- 2-3 scoops of ice cream
- Toffee sauce (optional)
- Chopped toasted almonds
- Whipped cream (optional)
- A glacé cherry (optional) or a strawberry
- Cut the banana in half lengthways and rub the cut side with butter.
- Cook, cut side down, on the barbecue for about five minutes or until well browned.
- Turn over and push pieces of chocolate into the banana flesh. Cook for another couple of minutes, so the chocolate melts, then lift on to a plate.
- Splash on some rum if you like, then add ice cream, toffee sauce, nuts, cream, a cherry – whatever you feel like. Eat straight away.