Campfire Friendly Banana Brûlées, with Dark Chocolate Ganache

These are delightful. And they’re the perfect bush pudding. The banana blisters and caramelises over the coals and then gets dressed up in a silky swirl of dark chocolate ganache. Add to that an inky African sky above you, dotted with the pin pricks of light from a billion stars and a crackling camp fire and it’s the stuff dreams are made of.” Sarah Graham
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Banana Brûlées
with Dark Chocolate Ganache

Serves 4 | Preparation time 5 minutes | Cooking time 5-10 minutes


3-4 ripe bananas, halved lengthways
4 tsp dark brown sugar (or honey)
½ tsp ground nutmeg
1 tsp vanilla extract
½ Tbsp butter

For the Chocolate Ganache
200g dark chocolate, roughly chopped
100ml cream
1 heaped Tbsp mascarpone

1. Lay your banana halves skin-side down over coals, or a hot griddle pan

2. Mix together the brown sugar, nutmeg and vanilla and spoon it over the cut side of the bananas. Leave to cook skin-side down for another 2-3 minutes, allowing the sugar and vanilla to be absorbed. Turn the bananas over and cook for another 2-3 minutes on the cut side before removing.

3. Meanwhile, to make the ganache, add the chocolate and cream to a double boiler and heat until the chocolate has melted and the mixture is glossy and silky.

4. Serve the bananas immediately with the chocolate ganache.

For more of Sarah’s fabulously delicious Food Safari recipes click here.

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