Barbecued banoffee trifles recipe
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 416.0kcal
- Fat
- 17g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 44g
of the Reference intake
Carbohydrate 53.7gProtein 5.7gFibre 4.4g
Method
- Brush 6 large sheets of foil with theolive oiland 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 mins. 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.
- See more Barbecue recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
