- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 40g light brown muscovado sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1-2 tsp treacle
- 1-2 tbsp spiced rum
Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…
- 6 unpeeled bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- ice cream, to serve (we like coconut)
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.
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.