You certainly won't make a slip with this grilled banana for dessert. Banana at its most delicious. This is ONE sweet memory of your first baby snack, but ten times better. If you really want to make it spectacular, flambé some extra rum when serving.
This recipe is from our cookbook Good.Better.Bastard.
This deluxe cookbook is a culinary manifesto with 96 recipes like and 280+ pages Bastard-content. The dishes in this book are challenging, inspiring, but most of all very tasty. It is a reflection of what you like best on The Bastard makes. The story in this book is also told through the eyes of some inspiring artists. They took on the challenge of interpreting these 24 Bastard characters.
Ignite your grilling soul - because when it comes to BBQ, there's Good, there's Better, and then there's Bastard.
In addition to this delicious recipe for grilled banana, think about your safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
4 ripe, firm bananas
100 ml of whipped cream
1 tbsp sugar
75 g mascarpone
2 tbsp spiced rum
50 g pecans
FOR THE GLAZE
4 tbsp maple syrup
1 tsp neutral oil
1 tsp five-spice powder
½ tsp allspice powder
½ tsp ginger powder
REQUIRED
tassel
hand mixer
Cut the stalk off the bananas and cut them in half lengthwise, but leave the skin on.
Mix all the ingredients for the glaze and brush the cut surface of the bananas with it.
Grill the bananas for 3 to 4 minutes on the cut surface, then turn them over and cook for about 4 more minutes. Remove the bananas from The Bastard and remove the peel.
In a bowl, whip the cream until stiff with the sugar and stir the rum into the mascarpone. Then first stir a third of the whipped cream into the mascarpone; then carefully fold in the rest.
Coarsely chop the pecans, spoon a generous dollop of mascarpone cream on each banana, pour the rest of the glaze on top and sprinkle with the pecans.
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