What You’ll Need:
For The Base
- 6 large ripe bananas, unpeeled
- 2 tbsps of chopped pecans
- 6 tsps of mini marshmallows
For the Cadbury Creme Egg Ganache
- 4 Cadbury Creme Eggs, melted
- 100g butter
What To Do:
For The Bananas
- Cut 6 (12-inch) sheets of Foil. Heat BBQ, or oven to 180°C.2. With a sharp knife, make a deep cut lengthwise in the inside curve of each banana, being careful not to cut all the way through. Open slit to form a pocket. Cover the banana with 1 sheet of foil (leaving the slit open to fill), forming boats.
- Holding each banana in hand, fill the pocket,1/2 tsps marshmallows andabout 1/2 a heapedtspn of chopped pecans into each banana.4. Seal top of foil, leaving 2 to 3 inches of headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or bake 15 to 20, until marshmallows soften. If you are baking them on a BBQ. Use the same timings as in the oven.
For the Cadbury Creme Egg Ganache
- In a saucepan heat up a small amount of water and place a glass bowl on top (like a bain marie).
- Place the 4 Cadbury Creme Eggs and butter in the glass bowl and stir until all the ingredients have melted (this should take approximately 4 or 5 mins). The mixture should have a slight gloss and be quite runny.
- Leave to cool for a minute or two. Drizzle the ganache over the banana and top with broken pieces of Cadbury Creme Egg /extra nuts for garnish!
Made in creation with family baker Rinkoff (creator of the crodough) and are being sold in the Rinkoff bakery until Easter.