Barbecued banoffee trifles

Barbecued banoffee trifles recipe

2 ratings

Baking bananas on the barbecue turns them deliciously sweet, especially when stuffed with chocolate fudge. These then become the topping for these gooey banoffee-inspired summer trifles. See method

  • Serves 6
  • 15 mins to prepare and 15 mins to cook, plus cooling time
  • 416 calories / serving

Ingredients

  • olive oil, for brushing
  • 6 firm, skin-on bananas, halved lengthways
  • 6 pieces dairy fudge, cut in half
  • 1 x 100g (3 1/2oz) bar 85% plain chocolate, broken into chunks
  • 120g (3 3/4oz) reduced-fat mascarpone
  • 140g (5oz) ginger cake, cut into 2·5cm (1in) cubes
  • 6 tbsp dark rum

Each serving contains

  • Energy

    1740kj
    416kcal
    21%
  • Fat

    17g 25%
  • Saturates

    9g 45%
  • Sugars

    44g 49%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 53.7g Protein 5.7g Fibre 4.4g

Method

  1. Brush 6 large sheets of foil with the olive oil and put a banana half, skin-side down, in the centre of each. Slice each banana down the centre to create a ‘boat’ and fill the gap with the fudge and chocolate. Wrap the foil round to make a parcel.
  2. Barbecue the parcels for 15 mins. Carefully remove from the heat and leave to cool slightly.
  3. Meanwhile, lightly whip the mascarpone in a bowl. Set aside.
  4. Divide the ginger cake between tumblers and drizzle each with a tbsp of rum. Divide the mascarpone between the tumblers.
  5. Unwrap the parcels and spoon the soft banana, chocolate and fudge mixture over each pudding tumbler. Serve immediately.

See more Barbecue recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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