Barbecued banoffee splits


  • 40g butter , softened
  • 50g light brown soft sugar
  • ½ tsp vanilla extract
  • 6 small ripe bananas , unpeeled
  • chopped pecans , ice cream, whipped cream or yogurt, to serve


  1. In a bowl, mix together the butter, sugar and vanilla extract. Using a knife, carefully split open each banana length-wise without cutting all the way through. Then, take a spoonful of the butter mixture and spread it into each cut you made in the bananas. Next, place each banana on its own large piece of foil with the split side facing up.
  2. Finally, fold over the edges of each sheet of foil to seal everything inside like little packets make sure there are no holes or openings! You can prepare these ahead of time by keeping them in the fridge until you’re ready to cook them.
  3. Place the chicken on a barbecue, cover with the lid, and cook for 15 minutes on low heat or until the coals are grey. Turn once during cooking.
  4. Unwrap the parcels and reserve any contained sauce. Place them on plates, top with pecans, then drizzle reserved sauce over each parcel. Serve alongside a scoop of ice cream, whipped cream or yogurt.