• Rum-spiked banana boats (Smith Street Books)Source: Smith Street Books

A tropical, boozy concoction that is so quick and easy to make, it's bound to become a staple. 






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  • 4 bananas
  • 60 g (2 oz/⅓ cup) dark chocolate chips
  • 20 g (¾ oz/¼ cup) shredded coconut, toasted
  • 1 tsp ground cinnamon
  • 2 tbsp honey
  • 2 tbsp dark rum
  • vanilla bean ice cream, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat a hooded barbecue grill to medium and lightly grease with oil.

2. Using four pieces of heavy-duty foil, shape a support for each banana by scrunching the foil up around the sides of the bananas, so they won't tip over while cooking on the grill.

3. Combine the chocolate, coconut, cinnamon, honey and rum in a small mixing bowl. Cut a slit into the bananas lengthways, leaving 2 cm (¾ in) intact at each end. Cut deeply, but not through the skin at the back. Divide the chocolate mixture between the bananas.

4. Place the bananas in their foil boats on the grill. Cover and cook for 4–5 minutes or until the skins have blackened and the chocolate has melted. Serve immediately, with a scoop of ice cream, if you like.

Recipe from 
Feed The Man Meat (Smith Street Books).