A banana split is so kitsch and joyful it’s hard to resist, particularly when the bananas are rendered golden from the grill and topped with a miso-turbo-ed nutty, crunchy crumble that’s full of butter and sesame.
Serves 4
bananas 4
melted butter 2 tbsp
vanilla ice-cream
maraschino cherries a few, if you like
For the miso-sesame crunchy crumble
unsalted butter 100g, cold, cubed
demerara sugar 100g
white miso paste 2 tsp
plain flour 100g
rolled oats 50g
hazelnuts 4 tbsp, finely chopped
black sesame seeds 4 tbsp
Prepare a barbecue for two-zone cooking by banking the coals to one side of the barbecue to create a hot zone and a cooler zone.
Preheat the oven to 180C fan/gas mark 6.
For the crumble, combine the butter, sugar and miso paste in a bowl and beat with an electric whisk until combined. Using your fingers, rub in the flour – you’re looking for lots of uneven lumps. Stir in the oats, nuts and seeds.
Spread the crumble mix on to a baking tray and bake in the oven for 10-15 minutes, or until golden, turning it halfway through with a spatula – it should be dark golden and will harden as it cools.
Cut the bananas in half lengthways but don’t peel them. Brush the cut sides with the melted butter. Place over direct heat, cut-side down, for 2-3 minutes, or until lightly charred.
To serve, either arrange the grilled bananas on a platter and top with scoops of vanilla ice-cream, cherries and the miso- sesame crunch, or arrange the elements in separate bowls. Either way, I let people help themselves.
To cook indoors, brush the bananas with butter as above and cook in a preheated griddle pan cut-side down for a few minutes, or until lightly charred.
From BBQ Days, BBQ Nights by Helen Graves (Hardie Grant, £22)
