50g butter, softened
40g light brown muscovado sugar
1-2 tsp treacle
1-2 tbsp spiced rum
6 unpeeled bananas
ice cream, to serve (we like coconut)
Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin – be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
Put the bananas – curved-side up so the butter doesn’t leak when it melts – onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.