Grilled bananas with bourbon butter
Prep Cook Serves Cost 5 min 15 min 4
About 80p a head
80g light brown sugar
1 tsp cinnamon 4 bananas
1 small handful chopped hazelnuts
For the bourbon butter
150g salted butter, softened
1 tbsp light brown sugar
1 tbsp bourbon
For the bourbon butter, whip the butter and sugar until smooth, then whisk in the bourbon – add a little more to taste, if desired.
For the bananas, mix the sugar and cinnamon in a small bowl. Cut the bananas in half lengthways and arrange them cut side up on a work surface. Top generously with the sugar mixture, pressing it gently into the flesh.
Heat a griddle pan or barbecue, then lay in the bananas sugar side down, in batches if need be. Cook for two to three minutes (try not to move them around), then flip and cook for another minute or two on the skin side. Brush the flesh with some of the bourbon butter, then lift on to a serving plate.
Serve the bananas in their skins with more bourbon butter spread over the flesh and some roughly chopped hazelnuts scattered on top.
Feast
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2023-06-03T07:00:00.0000000Z
2023-06-03T07:00:00.0000000Z
https://guardian.pressreader.com/article/281672554326380
Guardian/Observer