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Char-grilled banana splits with salted peanut caramel

Barbecues don't have to end with the snags. Throw bananas on the grill for a touch of caramelised goodness to make the ultimate banana splits.

You'll need

6 bananas, skin on, halved lengthways For brushing: coconut oil, melted 30 gm coconut sugar (see note) 12 large white marshmallows To serve: coconut ice-cream 50 gm coconut chips (see note)   Salted peanut caramel 200 gm caster sugar 60 gm salted butter, coarsely chopped 125 ml (½ cup) pouring cream 75 gm roasted salted peanuts, coarsely chopped, plus extra for serving


  • 01
  • For salted peanut caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, swirling the pan occasionally, until light caramel in colour (4-5 minutes). Add butter, whisk to combine, then add cream (be careful, mixture will spit) and 2 tsp sea salt flakes and whisk to combine. Add peanuts, stir and set aside. The sauce is best used on the day it’s made; if you’re using the sauce the next day, you may need to thin it with a little hot water.
  • 02
  • Brush bananas with coconut oil and scatter with coconut sugar. Grill cut-side down until just starting to caramelise (2-3 minutes). Set aside. Thread marshmallows on skewers and toast over a flame until just charred (1 minute). Cool, then halve marshmallows crossways.
  • 03
  • To serve, place 2 halves of banana on each plate, top with scoops of ice-cream, drizzle with salted caramel, and top with coconut chips, toasted marshmallows and extra peanuts.

Note Coconut sugar and coconut chips are available at most health food stores and select supermarkets.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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