These are great to serve at a barbecue, particularly if your bananas are ripening too quickly. My favourite variety is the naturally sweet Lady Finger but, unlike the more common Cavendish banana, these need to be dotted with lots of black patches to be properly ripe, otherwise they have a very drying tanniny mouthfeel which is most unappealing. I have three Tahitian lime trees in pots and they bear fruit so prolifically that I have an embarrassment of riches when they’re in season and am always looking for ways to utilise them. They have a great affinity with coconut so work beautifully in this simple treat. My grandchildren aren’t so keen on the ginger but I love it.
- Yield: 4 Servings
- 2 tablespoons lime juice
- 1 tablespoon extra virgin coconut oil, melted
- 1 tablespoon raw honey
- 1 teaspoon finely grated ginger
- 4 large ripe bananas
- 1 finely grated lime zest
- Preheat a barbecue grill plate to high.
- Combine the lime juice, coconut oil, honey and ginger in a small bowl.
- Roast the bananas in their skins on the grill until blackened on all sides. While still hot (being careful not to burn yourself), peel back the skin and brush the lime and coconut mixture over the bananas. Sprinkle with the lime zest and serve immediately.