Barbecued Banoffee Bites

1 min read
Barbecued bananas incorporate a sweet, woody, and fudgy layer to these rich, creamy dessert delights. Best served with a spiced rum, summer is just not the same without them.

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Serves: 6


  • 6 firm bananas, skin on and halved lengthways
  • 6 pieces fudge, halved
  • 100g 85% chocolate, roughly chopped
  • 120g mascarpone
  • ½ tsp Cointreau
  • 140g ginger cake, cut into 1-inch cubes
  • 6 tbsp dark rum
  • Olive oil


  1. Coat 6 large sheets of foil with olive oil and place a banana half, skin-side down on each foil sheet.
  2. Score the banana flesh down the middle to create and create a gap.
  3. Push the fudge and chocolate into the banana, alternatively each time.
  4. Wrap the foil around each banana to form a parcel.
  5. Barbecue the banana parcels for 15 minutes. Set aside to cool slightly.
  6. Meanwhile, lightly whip the mascarpone and Cointreau in a bowl until fully combined. Set aside.
  7. Divide the ginger cake in each serving tumbler and then soak the cake in the rum (1tbsp per tumbler).
  8. Add the mascarpone to each tumbler, ensuring the ginger cake is fully covered.
  9. Spoon out the banana, chocolate, and fudge mixture and top to each tumbler.
  10. Serve immediately, and pair perfectly with a spiced rum on the rocks.