*serve with pancakes
- Cobram Estate EVOO
- 4 bananas, peeled and halved lengthways
- 1/2 cup brown sugar
- 1/2 cup Jameson whiskey
- Handful of walnuts
- Cream or ice cream
- Banana and walnut pancakes (get recipe)
Equipment: Charcoal barbecue with smoking chips (preferably whiskey flavor) and Medium cast-iron frying pan
1. Heat your charcoal barbecue for at least 15 minutes before you start to cook. You want the grill to be nice and hot.
Heat a good drizzle of EVOO in a cast-iron frying pan. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Allow the heat of the pan to cook the bananas and melt the sugar – this should take about 5 minutes.
2. Pour the whiskey into the pan and flip the bananas over. Make sure it’s on a medium (not high) heat − you can manage this by not putting the pan directly on the flames. Add the walnuts and cook for another 5 minutes or until the bananas are well caramelised and the whiskey has reduced to a glaze. Serve with cream or ice cream, and Kevin’s walnut pancakes. (*Link to recipe)