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Praline Bananas

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15 g ( oz) unskinned almonds
15 g ( oz) unskinned hazelnuts
60 g (2 oz/ cup) granulated sugar
6 under-ripe bananas
Whipped cream, to serve


Serves: 6


Put almonds, hazelnuts and sugar in a small, heavy-based frying pan. Heat gently, stirring constantly until sugar dissolves. Raise heat and cook to a deep brown syrup. Immediately, pour onto a sheet of non-stick paper placed on a metal baking sheet on a wooden board. The toffee-like mixture will be very hot. Leave until cold and brittle; crush finely.

Lay unpeeled bananas flat and make a slit through the skin along top surface. Slightly open out the skin and fill each slit with about 3 teaspoons of praline. Re-shape the bananas and wrap individually and tightly in double thickness foil, sealing along the top.

Barbecue directly on medium coals for 8-10 minutes, turning packets over halfway through cooking time. To serve, unfold foil wrapping and slightly open banana skins. Serve with whipped cream.

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