A sweet spin on South African braai culture, this dish grills bananas in their skins and fills them with cinnamon caramel. The smoky heat of the grill caramelises the banana's natural sugars for extra depth.
Melt the butter with the brown sugar and cinnamon in a small pan for about 6 minutes, until caramelised.
Slit the unpeeled bananas lightly lengthwise and spoon in some of the prepared caramel.
Wrap each banana individually in foil and seal the edges tightly.
Grill the foil-wrapped bananas at the edge of the glowing braai coals for 15 minutes, turning until the skins darken.
Unwrap the foil and serve the hot bananas with whipped cream.
Only score the banana skins lightly lengthwise before grilling, not deeply; a deep cut lets the caramel leak out during grilling. Allergens: contains milk and dairy.
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