This sweet take on South African braai cooking fills bananas with cinnamon caramel sauce and grills them in their skins. The smoky heat of the barbecue caramelizes the bananas’ natural sugars, deepening their flavor.
Melt the butter with the brown sugar and cinnamon in a small frying pan, cooking for about 6 minutes until caramelized.
Make a shallow lengthwise slit in each unpeeled banana and fill with a spoonful of the caramel.
Wrap each banana separately in aluminum foil and seal the edges tightly.
Cook the foil-wrapped bananas at the edge of the glowing barbecue coals for 15 minutes, turning until the skins blacken.
Open the foil and serve the hot bananas with whipped cream.
Before putting the bananas on the barbecue, make a lengthwise cut in each skin only as deep as the thickness of a knife’s spine. A deeper cut will let the caramel leak out. Allergens: contains milk and dairy products.
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