BBQ Banana Split with Miso-Sesame Crunch Recipe
By Helen Graves
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Easy
A banana split is so kitsch and joyful it’s hard to resist, particularly when the bananas are rendered golden from the grill and topped with a miso-turbo-ed nutty, crunchy crumble that’s full of butter and sesame.
This recipe is extracted from BBQ Days, BBQ Nights by Helen Graves (Hardie Grant, £22), Photography by Robert Billington
Try Helen's recipe for Smoky Pork Belly Tacos with Charred Pineapple and Drunken Salsa & Spring Green Soba with Asparagus and Crispy Garlic Recipe here!
Also check out Helen's BBQ Days and BBQ Nights, with Helen Graves here.
Ingredients for BBQ Banana Split with Miso-Sesame Crunch
- 4 bananas
- 2 tablespoons melted butter
- Vanilla ice cream
- A few maraschino cherries, if you like
Miso-sesame crunchy crumble
- 100g cold unsalted butter, cubed
- 100g demerara sugar
- 2 teaspoons white miso paste
- 100g plain flour
- 50g rolled oats
- 4 tablespoons finely chopped hazelnuts
- 4 tablespoons black sesame seeds
Equipment needed
How to make BBQ Banana Split with Miso-Sesame Crunch
- Prepare a barbecue for two-zone cooking
- Preheat the oven to 200°C (400°F/gas 6).
- Combine the butter, sugar and miso paste in a bowl and beat with an electric whisk until combined. Using your fingers, rub in the flour – you’re looking for lots of uneven lumps. Stir in the oats, nuts and seeds.
- Spread the crumble mix onto a baking tray and bake in the oven for 10–15 minutes, or until golden, turning it halfway through with a spatula – it should be dark golden and will harden as it cools.
- Cut the bananas in half lengthways but don’t peel them. Brush the cut sides with the melted butter. Place over direct heat, cut-side down, for 2–3 minutes, or until lightly charred.
- To serve, either arrange the grilled bananas on a platter and top with scoops of vanilla ice cream, cherries and the miso sesame crunch, or arrange the elements in separate bowls. Either way, I let people help themselves.
- To cook indoors: Brush the bananas with butter as above and cook in a preheated griddle pan cut-side down for a few minutes, or until lightly charred.
About the author
Helen Graves, a south London-based food and recipe writer/editor, specializes in cooking over live fire. She's the editor and co-founder of Pit, an indie food magazine, and Serious Sandwiches, a newsletter. Her work spans publications like Olive, The Guardian, and National Geographic Food. In 2022, Hardie Grant published her debut cookbook, "Live Fire".
