I have to admit that this recipe, whilst clever and easy, is not mine and full credit and a big thank you must go to my cousin the chef, Crispy Raykels of Rotarua in New Zealand. What is mine is the BBQ twist and the Rum Caramel Sauce. If you like crispy pastry, (pun intended Crispy) and you like sweet banana, gooey caramel, a few nuts and a lot of easy, then this definitely rates a mention on your BBQ this summer! Make ahead by a day and keep in fridge until ready to cook.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 2 sheets of thawed filo pastry, per serving
- 300 Grams melted butter for brushing pastry (approx 8 servings)
- 1/2 banana, per serving
- 1 mini sized mars bar (or 1/2 normal size)
- 125 Grams Unsalted Butter
- 3/4 Cups dark brown sugar
- 3/4 Cups whipping cream
- Dash of rum
- 1 disposable foil BBQ tray
Brush melted butter on and between first 2 sheets of filo.
Keep other filo damp by covering with a moistened clean tea towel.
Cut a peeled banana in half and make a 'hot dog' (see above pic) with the mars bar and banana posing as bread bun and hot dog!
Wrap in filo and brush with more butter as needed.
Place in foil tray.
Repeat until all servings have been made.
Place tray on top basket of turned off Cross Fire BBQ.
Close lid and leave until browned and 'crispy'!
On Induction 4 in heavy based pan, heat butter and sugar until sugar has dissolved and it starts to resemble a sauce.
Turn heat up to 6, add cream.
Bring to boil on 10.
Add rum to taste.
Serve immediately over Crispy Bananas and add whipped cream or ice-cream to taste.