Barbecued maple and pecan banana splits

Portion size: Makes 4
Hands-on time 5 min. Barbecue time 20 min
Difficulty: easy

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Barbecues always stay hot longer than you need them to, so make the most of those glowing embers by making this fabulous barbecue dessert. Add flair to the retro banana split by baking directly on the coals as they die down. Toasted pecans and maple syrup are excellent toppings, but you could also add chocolate chips, peanut butter or caramel sauce.

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Ingredients

4 bananas
40g pecans
4 scoops vanilla ice cream
2 tbsp maple syrup

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Method

When you’ve finished barbecuing your main course, use a small sharp knife to slice the skin of each banana from top to tail (keep the skin on). Wrap each banana in foil, then place directly on the coals as they’re dying down. Cook for 17-20 minutes, turning halfway, until the bananas are very soft.
Meanwhile, put the nuts in a tray on the grill of the barbecue and cook for about 10 minutes, stirring now and then, until toasted and aromatic.
To serve, open up the foil and transfer the bananas to wide serving bowls. Add a scoop of ice cream, some pecans and a drizzle of maple syrup. Eat while the bananas are still warm.
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