Spiced bananas

How to make Spiced bananas recipe

Serves 8

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
8 bananas, peeled
2 tablespoons lemon juice
8 tablespoons light muscavado sugar
50 g (2 oz) butter, softened
1 teaspoon cinnamon
Rum mascarpone cream
250 g (8 oz) mascarpone cheese
2 tablespoons rum
1–2 tablespoons granulated sugar

Method:
Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of the brown sugar on each banana.

Beat together the butter and cinnamon in a bowl until creamy, then spoon over the bananas. Wrap each banana tightly in the foil and cook over a barbecue or under a preheated medium grill for 10 minutes.

Meanwhile, make the rum mascarpone cream. Mix together the mascarpone, rum and sugar in a bowl.Unwrap the bananas and slice thickly. Serve immediately with the rum mascarpone cream.

For BBQ pineapple with rum butter glaze, cut off the top and base of 1 large fresh pineapple and slice off the skin, then cut into quarters and remove the core from each quarter. Slice the quarters across into 2.5 cm (1 inch) thick triangular slices.

Sprinkle both sides with a little caster sugar and cook over a barbecue for 5–6 minutes or until lightly caramelized. Meanwhile, melt 75g (3 oz) butter in a small pan, then add 75g (3 oz) demerara sugar and the juice of ½ lime.

Scrape out the seeds of 1 vanilla pod and add to the pan with 2 tablespoons dark rum. Stir until the mixture has melted and bubbled to form a smooth glaze. Place the pineapple slices on a plate, spoon over the rum butter and serve immediately with ice cream.

Spiced bananas