Grilled bananas and chocolate

Grilled bananas and chocolate

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

When the barbecue coals are cooling down, this is a quick dessert to bang on the grill while you’re enjoying your spicy malagueta chicken. No, it’s not strictly Brasilian, but bananas and chocolate are a classic combination, and it’s the perfect end to a barbecue.

Ingredients

Quantity Ingredient
4 slightly under-ripe bananas
100g chocolate buttons
2 teaspoons ground cinnamon
4 teaspoons desiccated coconut, toasted
coconut ice cream, to serve (optional)
or vanilla ice cream, to serve (optional)

Method

  1. Allow the barbecue to cool a little or preheat the oven to 200°C. Peel the bananas, then cut a slit along the length of each one, taking care not to cut right through it. Place each banana on a large piece of kitchen foil, then stuff the slit with the chocolate buttons. Sprinkle a little cinnamon on top, then wrap the bananas to make individual parcels, crimping the edges of the foil to seal.
  2. Place the parcels on the barbecue or cook on a baking tray in the oven for 5–10 minutes, until the chocolate has melted. Hand a banana parcel to each guest and serve with bowls of toasted coconut and ice cream.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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