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.
- 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
- 1For 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.
- 2Brush 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.
- 3To 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.