Grilled bananas with coconut caramel

A simple, delicious dessert with warm bananas, a creamy coconut caramel sauce and a cashew and coconut topping.


Here’s a quickly-scaled dessert idea that you can whip up anytime and is especially useful when you find yourself with bananas that are rapidly approaching their use-by date.

The coconut caramel, sweet and wonderfully creamy, is easy beyond belief – no fiddling around with sugar thermometers required. Don’t worry if it seems too thin on the stovetop, as it thickens up beautifully once you put it in the fridge.

I get out my chargrill pan for this, though you need to know that it works perfectly well if you grill your bananas under a hot overhead grill (broiler) or, indeed, on the barbecue if that’s fired up and running.

I like the little sweet Lady Finger bananas with this, though of course it works just as well with any bananas you have to hand.

Grilled bananas with coconut caramel


Serves 2.

125ml (½ cup) coconut milk
4 tablespoons (¼ cup) light brown sugar
¼ teaspoon sea salt flakes
2 tablespoons unsalted cashews
2 tablespoons shredded coconut
2 bananas
olive oil, for brushing

To make the caramel, place the coconut milk, brown sugar and salt in a small saucepan over medium-high heat. Bring it up to a boil, turn the heat down a little to medium and stir until the sugar has dissolved.

Continue to cook, stirring occasionally, for 5 minutes, until dark, fragrant and beginning to thicken. Remove from the heat, let it cool slightly, and pour into a small bowl. Refrigerate for at least 30 minutes.

To make the topping, chop the cashews and toast, with the coconut, in a hot, dry pan until lightly golden. Transfer to a small bowl and set aside.

To cook the bananas, heat a grill pan over medium high heat. Don’t peel the bananas; cut them in half lengthways. Brush lightly on all sides with olive oil. Grill, cut side down, for 1–2 minutes, then turn and cook for a further 5 minutes, by which time they will be tender and warmed through.

Serve with the caramel sauce and a sprinkling of the coconut-cashew topping.