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Baked Bananas With Spicy Vanilla Filling

Bananas are ideal for barbecue cooking as they bake in their skins and need no preparation at all. This flavoured butter adds richness; children may prefer melted chocolate, jam or honey.

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4 bananas
6 green cardamom pods
1 vanilla pod
Finely grated rind of 1 small orange
30ml/2 tbsp brandy or orange juice
60ml/4 tbsp light muscovado sugar
45ml/3 tbsp butter
Crème fraîche or Greek-style yogurt, to serve


Serves: 4


1. Place the bananas, in their skins, on a hot barbecue and leave for 6-8 minutes, turning occasionally, until they are turning brownish-black.

2. Meanwhile, split the cardamom pods and remove the seeds. Crush lightly in a pestle and mortar.

3. Split the vanilla pod lengthways and scrape out the tiny seeds. Mix with the cardamom seeds, orange rind, brandy or juice, muscovado sugar and butter into a thick paste.

4. Using a sharp knife, slit the skin of each banana, then open out the skin and spoon in a little of the paste. Serve with a spoonful of crème fraîche or Greek-style yogurt, if liked.

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