Recipe: BBQ banana split for your weekend sweet tooth

Banana split with salted caramel sauce - read on!

The weekend is here again, and I must say this week flew by like the skin off a banana in Mario Kart. Speaking of bananas, I have a recipe for a delicious dessert that involves a banana split and a BBQ. The best part about the weekend aside from logging off work for a couple of days has to be the delicious dinners and desserts you treat yourself to - and there is a banana split recipe from Weber’s Barbecue Bible cookbook by Jamie Purviance that is sure to get your mouth watering. We all remember back when we were kids and the go-to item after dinner in a restaurant was a banana split. The ice cream, with whipped cream and chocolate - all on bananas. Well this one is a barbecued banana split, but with a gourmet salted caramel twist. The key to this delish dish is the BBQ, so you will need one to enjoy this banana split... although I'm sure you could pop it in the grill and make do with what you have, but aren't BBQs more fun?! Recipe The ingredients listen below serve four people and will take about 10 minutes in total to make, and just 2-3 minutes on the BBQ. Required: 4 bamboo or metal skewers (soak bamboo skewers in water for 30 minutes) INGREDIENTS:

• Salted Caramel Sauce: 150 g sugar 4 tbsp water 4 tbsp double cream 1 tbsp good-quality bourbon / whiskey 1 tsp pure vanilla extract 1/4 tsp sea salt 4 firm but ripe bananas 30 g unsalted butter, melted 1 litre chocolate or vanilla ice cream
• Optional: Whipped cream 4 tablespoons chopped, toasted pecans Maraschino cherries

METHOD:

• Set BBQ at medium heat (180°–230°C).
• In a heavy saucepan, stir together the sugar and water and place over a high heat on the stove. Bring to the boil, swirling the pan gently, until the sugar dissolves. Brush down the sides with a wet pastry brush to prevent sugar crystals from forming.
• Boil, without stirring, for 7–9 minutes, until the syrup turns a deep amber, occasionally swirling the pan and continuing to brush down the sides with the wet pastry brush. Remove from the heat.
• Stand back while carefully adding the cream, bourbon, vanilla extract and salt (the mixture will bubble up vigorously). Stir with a heatproof rubber spatula until smooth, briefly placing the pan back over low heat if needed to dissolve any caramel bits. Set aside off the heat.
• Cut each banana in half lengthways, leaving the skin attached (to help the bananas hold their shape on the barbecue).
• Brush the cut sides with the butter.
• Brush the cooking grates clean.
• Grill the bananas, cut sides down, over grilling/direct medium heat, with the lid open, for 2–3 minutes, until warm and well grill-marked on the cut sides but not too soft.
• Remove from the barbecue.
• Peel the banana halves, then leave them in halves or cut each half in half again and set aside.
• To serve, place 2 scoops of ice cream in each of four bowls. Gently set the banana pieces on opposite sides of the ice cream in each bowl. Drizzle each serving with the caramel sauce, top with the whipped cream and garnish with the pecans and cherries, if using. Serve immediately