Barbecued bananas are the perfect dessert for summer. Whether you’re cooking over a camp fire, cranking over the barbie or simply sticking them in the oven at the end of dinner, the wonderful flavour of banana is multiplied simply by cooking it up. Pair it with crunchy biscuits (we used chocolate digestives, but ginger nuts is another particular favourite) and cream (or Greek yoghurt if you prefer).
4 ripe bananas
4 crunchy biscuits (we used chocolate digestives)
1 ½ cups whipped cream
2 teaspoons white sugar
¾ teaspoon cinnamon
Wrap the bananas individually in tin foil until completely covered. Cook on a medium/high barbecue for 20 minutes, turning halfway.
Gently squeeze bananas: they will go very soft when ready. Remove from barbecue, carefully unwrap the tin foil and slit open the banana. Press the softened banana into the bottom of a sundae glass, crumble biscuit over the banana, and top with whipped cream. Sieve the cinnamon sugar mix over the cream and serve.