Grilled bananas with cinnamon creme fraiche and honey

The perfect way to grill bananas.
  • 20 bananas, ripe but still firm
  • 450ml creme fraiche
  • 450g diced strawberries
  • 250ml honey, for drizzling
  • Ground cinnamon
1) Preheat griddle to medium. Griddle whole bananas with skins for about 7 minutes, turning once, until the skins begin to brown and soften. Remove the bananas from the grill with tongs. Place them on a plate.

2) Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Top with a dollop of creme fraiche and some diced strawberries. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.

b>Note: This dish is a great make-your-own pudding. Just set out a tray of grilled bananas and bowls of the toppings. Guests can top assemble their own puddings.

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