Four barbecued bananas served with ice-cream

BBQ rum & caramel bananas

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(3 ratings)

Prep: 10 mins Cook: 15 mins Cook in embers

Easy

Serves 6

Make the foil parcels for these BBQ rum bananas in advance, then place them in the dying coals while eating your main – the perfect end to a summer barbecue

Nutrition and extra info

  • Gluten-free

Nutrition: Per banana

  • kcal184
  • fat7g
  • saturates4g
  • carbs27g
  • sugars25g
  • fibre1g
  • protein1g
  • salt0.2g
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Ingredients

  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 40g light brown muscovado sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1-2 tsp treacle
  • 1-2 tbsp spiced rum
    Dark rum cocktail with a lime slice

    Rum

    rhum

    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 6 unpeeled bananas
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • ice cream, to serve (we like coconut)

Method

  1. Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin – be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.

  2. Place the bananas, curved-side up – so the butter doesn’t leak when it melts – onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.

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