• 8 bananas, peeled
  • 2 tablespoons lemon juice
  • 8 tablespoons light muscavado sugar
  • 50 g (2 oz) butter, softened
  • 1 teaspoon cinnamon
  • 250 g (8 oz) mascarpone cheese
  • 2 tablespoons rum
  • 1–2 tablespoons granulated sugar

Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of the brown sugar on each banana.

Beat together the butter and cinnamon in a bowl until creamy, then spoon over the bananas. Wrap each banana tightly in the foil and cook over a barbecue or under a preheated medium grill for 10 minutes.

Meanwhile, make the rum mascarpone cream. Mix together the mascarpone, rum and sugar in a bowl.

Unwrap the bananas and slice thickly. Serve immediately with the rum mascarpone cream.

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