Barbecued banoffee trifles recipe

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

  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. 

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

  • 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
  • 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


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