For the bananas

  • 5 bananas - halved lengthwise keep the peel on
  • 4 tbsp unsalted butter - melted (2 for basting and 2 for the syrup)
  • 1 1/2 tbsp soft light brown sugar
  • 1/4 tsp ground cinnamon

To serve

  • 300g coconut yogurt
  • 1 tsp vanilla extract
  • 10g freeze dried raspberries
  • 100g blanched whole hazelnuts - toasted and roughly chopped
  • 50g honey or agave syrup


  1. 1

    Pre-heat your grill to a medium heat, or prepare your bbq 

  2. 2

    Cut the bananas in half lengthways (keep the peel on) and brush the cut side with the melted butter

  3. 3

    Place the bananas cut side down onto or under the hot grill, and cook for 3-4 minutes or until you see them grill marks form, keep basting in butter every minute or so to help the bananas caramelise

  4. 4

    Use a spatula and tongs to carefully flip them over and grill for another 4-5 minutes covered, until the bananas is really soft and pulling away from the peel - this timing will depend on the size and ripeness of your bananas 

  5. 5

    While they are cooking, stir the vanilla into the coconut yogurt and set aside 

  6. 6

    To serve mix the remaining melted butter with brown sugar and cinnamon. Remove the bananas from the grill and baste in the syrup, then serve with a dollop of yoghurt and a sprinkling of the toasted hazelnuts, drizzle of honey and freeze dried raspberries. 

Nutritional Details

Each serving provides
  • Energy 7633kj 1823kcal 91%
  • Fat 29.0g 41%
  • Saturates 11.0g 55%
  • Sugars 33.0g 37%
  • Salt 0.11g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1834kj/438kcal

Each serving provides

35.0g carbohydrate 3.1g fibre 7.9g protein

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