So simple, yet ridiculously wicked and delicious – a nostalgic throwback to campfire cookouts.
Ingredients
- 50 g soft brown sugar
- 50 g unsalted butter
- 100 ml coconut cream
- Pinch ground star anise or ground mixed spice
- 4 just-ripe bananas
- Desiccated coconut, lightly toasted, to serve
- Vanilla ice cream, to serve
Instructions
1 Put the sugar, butter, coconut cream and spice in a small saucepan. Cook on a low heat until the butter is melted. Increase the heat and simmer for 2–3 mins until the sauce is thick and glossy. Cool for 10 min.
2 Light/heat the barbecue. Put the whole bananas (still in their skins) on a hot barbecue and cook for 5–8 min, turning halfway through, until the skins are blackened.
3 Transfer to bowls, cut a slice into the peel, open out and drizzle the flesh with the coconut sauce. Serve with the toasted coconut and some vanilla ice cream.
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Feature Image: W&H
