Hot hot bananas recipe
 3 tbsp soft light brown sugar ½ tsp ground ginger ¼ tsp finely grated nutmeg 4 medium-sized bananas, skins on 20g/¾oz butter, cut into eight thin slices1 large lime, juice onlywhipped cream or vanilla ice cream, to serve 3 tbsp soft light brown sugar ½ tsp ground ginger ¼ tsp finely grated nutmeg 4 medium-sized bananas, skins on 20g/¾oz butter, cut into eight thin slices 1 large lime, juice only whipped cream or vanilla ice cream, to serve Method Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates.When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. Light the barbecue half an hour before you begin cooking. Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil. Close the skin around the bananas and wrap them in aluminium foil. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates. When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream.