Grilled banana boats with pecans, marshmallow and a gooey Cadbury Crème Egg ganache INGREDIENTS FOR THE BANANA BASE
6 large ripe bananas, unpeeled
• 2 tbsps of chopped pecans
• 6 tsps of mini marshmallows
FOR THE CADBURY CREME EGG GANACHE
• 4 Cadbury Creme Eggs, melted
• 100g butter
METHOD FOR THE BANANAS
1. Cut 6 (12-inch) sheets of Foil. Heat BBQ, or oven to 180 C.
2. With a sharp knife, make a deep cut lengthwise in the inside curve of each banana, being careful not to cut all the way through. Open slit to form a pocket. Cover the banana with 1 sheet of foil (leaving the slit open to fill), forming boats.
3. Holding each banana in hand, fill the pocket, 1/2 tsps marshmallows and about 1/2 a heaped tspn of chopped pecans into each banana.
4. Seal top of foil, leaving 2 to 3 inches of headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or bake 15 to 20, until marshmallows soften. If you are baking them on a BBQ. Use the same timings as in the oven.
METHOD FOR THE CADBURY CREME EGG GANACHE
1. In a saucepan heat up a small amount of water and place a glass bowl on top (like a bain marie).
2. Place the 4 Cadbury Creme Eggs and butter in the glass bowl and stir until all the ingredients have melted (this should take approximately 4 or 5 mins). The mixture should have a slight gloss and be quite runny.
3. Leave to cool for a minute or two. Drizzle the ganache over the banana and top with broken pieces of Cadbury Creme Egg /extra nuts for garnish!
NUTRITIONAL FACTS :(One banana boat) Calories 220 kcal Sugar 18g Salt 5mg Fat 5g Sat Fat 2g
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