Name: Grilled sugar bananas with coconut caramel sauce
Yield: 6 - 8
Ingredients: 12 very ripe sugar bananas; For brushing: grapeseed oil; To serve: toasted coconut flakes, crushed peanuts and lime wedges; Coconut caramel sauce; 100 gm light palm sugar; 300 ml coconut milk; 20 gm butter; Juice of ½ lime

Ingredients

12 very ripe sugar bananas

For brushing: grapeseed oil

To serve: toasted coconut flakes, crushed peanuts and lime wedges

Coconut caramel sauce

100 gm light palm sugar

300 ml coconut milk

20 gm butter

Juice of ½ lime

Method

Main

1.Preheat char-grill pan or barbecue to medium heat. For coconut caramel sauce, spread sugar in a large deep-sided frying pan over medium heat and cook, shaking occasionally, until golden and melted (3-4 minutes). Add coconut milk (be careful, hot caramel will spit), stir to combine and cook until thick and syrupy (10-12 minutes). Set aside to cool slightly, then stir in butter and lime juice and set aside.

2.Brush bananas with oil and grill, turning occasionally, until golden and soft (10-15 minutes). Drizzle with coconut caramel sauce, scatter with coconut and peanuts and serve with lime wedges and extra sauce for dipping.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight