Hot bananas recipe
A deliciously decadent - and wonderfully easy - dessert using bananas, palm sugar, bitter chocolate, coconut milk and rum.
Ingredients
- 8 not-too-ripe bananas
- 100 g palm sugar
- 80 g bitter chocolate buttons
- 1 x 400g can coconut milk
- 1 cup rum (optional)
- 1 jug pouring cream, to serve (optional)
- 8 not-too-ripe bananas
- 3.5 oz palm sugar
- 2.8 oz bitter chocolate buttons
- 1 x 400g can coconut milk
- 1 cup rum (optional)
- 1 jug pouring cream, to serve (optional)
- 8 not-too-ripe bananas
- 3.5 oz palm sugar
- 2.8 oz bitter chocolate buttons
- 1 x 400g can coconut milk
- 1 cup rum (optional)
- 1 jug pouring cream, to serve (optional)
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Lay the sheets of foil on the work surface and cover with the parchment paper. Place a banana in the centre of each and then fold up the sides so that the liquid will not pour out.
- Top the bananas with the chocolate buttons, palm sugar and coconut milk, adding a splash of rum to each package if you like.
- Seal the bananas well in the packaging and place on the grid of a hot barbecue for 12 minutes. To check if they are done, remove a parcel and press down gently on the banana – it should be slightly soft to the touch.
- Serve the parcels on plates (the foil will be very hot) and offer pouring cream if you like, for splashing over the bananas once unwrapped.
Recipes from How To Eat In (Bantam Press) by Adam Byatt, executive chef at Trinity and Bistro Union. For more on Adam, click here.
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