Hot banana, caramel cream and roasted nuts. Yeah! You might like that.
Wood Cooked Banana By Mike Reid
4 Bananas in Skins
300ml Double Cream
For the salted caramel:
250g Caster Sugar
125g Soured Cream
30g Unsalted Butter
1 tsp Vanilla Extract
½ tsp Sea Salt Flakes
2 tbsp Roasted Almonds
Make sure the embers of your barbecue are nice and white.
Wrap the bananas in foil and place directly onto the embers, turning frequently, for about 30 minutes. For the last 5 minutes remove the foil.
To make the salted caramel, add the caster sugar to a medium-sized, heavy bottomed saucepan and add 2 tablespoons water.
Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that stick to the inside of the pan.
Once the sugar has dissolved, bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly, then leave to cool.
In the meantime, whip up the double cream until a soft peak forms. Fold through half of the caramel and store the rest for later.
Place each banana onto a plate, removing the top layer of the skin to expose the flesh.
Spoon some caramel cream next to each banana, sprinkle roasted nuts on top and serve immediately. Use the remaining caramel as a topping.