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Barbecued banoffee trifles recipe
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20 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
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
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Energy
1740kj
416kcal
21%
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Fat
17g
25%
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Saturates
9g
45%
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Sugars
44g
49%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 53.7g
Protein 5.7g
Fibre 4.4g
Method
- 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 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.