Grilled banana

Use a firm, ripe banana and leave the peel on. Grill it over medium heat, turning occasionally, for about 8–10 minutes, until the peel is black and the flesh is soft; split it open to serve.

Yes. Halve it lengthways, brush the cut sides lightly with oil or melted butter, then grill cut-side down for 2–3 minutes until browned; turn and cook for another minute or two.

Choose bananas with yellow peel and a few brown speckles: they are sweet but still firm enough to hold their shape. Very soft, heavily spotted bananas are more likely to collapse on the grill.

Serve it with yoghurt, porridge or pancakes, or add it to a scoop of ice cream with toasted nuts. It also works with lime juice and a pinch of cinnamon.

No. Grilled banana softens and browns from the heat, often in its peel, without added sugar. Caramelised banana is usually cooked peeled in a pan with sugar or another sweetener, giving it a syrupy coating.

Let it cool, remove the peel, and refrigerate it in a covered container; use it within 2 days. It will soften further, so mash it into porridge or blend it into a smoothie.

Yes. Put whole bananas directly on a medium-hot barbecue grill and turn them until the peels are dark all over and the insides feel soft, usually about 8–10 minutes. Keep them away from direct flames, which can scorch the peel before the centre warms through.