Baked BBQ Bananas

SERVES 4

4 ripe bananas

50g / 1¾oz nuts (cashews, walnuts, hazelnuts, peanuts or a mixture)

4–6 tbsp nut butter of your choice

10g / 2 tbsp desiccated (dried shredded) coconut

double (heavy) cream, to serve (optional)

Preheat the BBQ (grill), or the oven to 220°C / 425°F / gas mark 7.

Lay each whole (skin-on) banana on a large piece of foil. Cut a slit down the centre and length of the banana, cutting through the skin and flesh but not all the way to the base.

Fill each banana cavity with the nuts, nut butter and desiccated (shredded) coconut, then wrap the foil around the banana to seal each parcel.

If you are cooking on the BBQ, the parcels can go straight onto the grill; if you’re using an oven, place the parcels on a baking tray (pan).

Cook for 20 minutes, then remove from the heat and let sit for a minute before handling.

Open the parcels and top the baked, stuffed and oozy bananas with a slosh of cream, if you like.

The browner bananas get, the sweeter they become.

Bear this is mind when using in desserts.