BBQ Rum & Caramel Bananas

Make the foil parcels for these BBQ rum bananas in advance, then place them in the dying coals while eating your main.

Prep: 10 mins
Cook: 15 mins
Difficulty: Easy
Serves: 6


50g butter, softened
40g light brown muscovado sugar
1-2 tsp treacle
1-2 tbsp spiced rum
6 unpeeled bananas
ice cream, to serve (we like coconut)


  1. Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin – be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
  2. Place the bananas, curved-side up – so the butter doesn’t leak when it melts – onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.



Recipe from Good Food magazine, July 2017

Image from:

We will be happy to hear your thoughts

Leave a reply

Cranleigh Magazine