…served with Pina Colada Ice Cream

Serves 6

Prep time 30 mins


50g Butter softened
40g light brown muscovado sugar
1-2 tsp. treacle or honey
1-2 tbsp. spiced rum
6 unpeeled bananas

For the Pina Colada Ice Cream

1 can coconut milk
1 can coconut cream
⅓ – ½ cup granulated sugar (more to taste)
¼ cup pineapple juice
2 teaspoons vanilla extract or vanilla bean paste
½ cup diced pineapples, pureed
¼ cup rum (optional)
Toasted coconut, to serve


Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin – be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each split.
Place the bananas, curved-side up – so the butter doesn’t leak when it melts – onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put on the BBQ on low flame for 15 mins. The bananas should be sticky and caramelized but check one and cook for longer if necessary. Serve with a scoop of Pina colada ice cream.

For the Pina Colada Ice Cream

In a large bowl, whisk together the coconut milk, cream and sugar. Whisk for 2-3 minutes on low speed until sugar is dissolved. Stir in the pineapple juice, vanilla extract and pureed pineapples. Chill mixture for at least 2-2 hours (or overnight). Turn on your ice cream machine. Pour chilled mixture into the freezer bowl and let mix until thickened, about 25-30 minutes. If using rum, add in now and let churn for 2-3 more minutes. Transfer soft ice cream to a freezer safe bowl and freeze for an additional 2 hours to set. Serve with toasted coconut flakes.