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Praline Bananas

Food • Local • Recipes • Summer Sizzle with Hilary Biller

Bananas come perfectly packaged inside a thick peel, making them perfect for cooking on the fire. The secret is to use bananas that are a bit on the green side, otherwise they become too soft during cooking.

GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

Serves 6–8

Ingredients

  • 1 x 100 g packet pecan nuts, finely chopped
  • 125 ml (1⁄2  cup) soft brown sugar
  • 5 ml (1 tsp) ground cinnamon
  • 6–8 greenish bananas fresh cream for serving

Method

  1. Combine the nuts, sugar and cinnamon. Place the bananas on the counter and, using a sharp knife, make three evenly spaced slits in the skin. Peel back the skin without removing it completely. Cut foil squares big enough to wrap each banana generously.
  2. Divide the praline mixture between the bananas and pack it onto the banana under the skin.
  3. Fold the peel back into place and secure with a piece of string. Seal the foil parcels and cook the bananas over a medium fire for about 15 minutes, without turning. Open the parcels and serve hot with fresh cream.