SERVES 4 / PREPARATION 15 MINUTES / COOKING 3-4 MINUTES
3 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons lemon juice
4 bananas, washed, unpeeled
150g dark chocolate, chopped
1/3 cup coconut yoghurt (or use coconut ice cream)
¼ cup pistachio nuts, toasted, chopped
¼ cup coconut thread, toasted
Heat the barbecue to hot. In a small saucepan, heat the sugar,
cinnamon and lemon juice to dissolve the sugar. Halve the
bananas lengthwise and brush the cut side with some of the
sugar-lemon mix. Add the chocolate to the remaining mix
and gently heat to melt the chocolate, stirring. Now stir in
enough boiling water to make a smooth sauce.
Grill the bananas, cut side down, for 3-4 minutes on the
barbecue. I use a palette knife or metal spatula to get the
bananas off, scraping up all the yummy blackened bits.
Serve with the chocolate sauce and coconut yoghurt,
scattered with pistachios and coconut thread.
A fruit-forward, toasty sparkling rosé. Go for the
Daniel Le Brun Methode Traditionelle Rosé NV.
Recipe: Fiona Smith Cuisine senior food writer