Bake bananas on the barbecue to create an indulgent chocolate and fudge topping for these banoffee-inspired summer trifles.
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.
Barbecue the parcels for 15 minutes. Carefully remove from the heat and leave to cool slightly.
Meanwhile, lightly whip the mascarpone in a bowl. Set aside.
Divide the ginger cake between tumblers and drizzle each with a tbsp of rum. Divide the mascarpone between the tumblers.
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.