WHENEVER we have a barbecue I always check that we have at least one banana in the fruit bowl. Because it’s going to end up on the grill as the coals die down for a very special dessert.
No one else seems to like it but I can’t understand why. If you could eat silk this would be it.
Wait until the banana peel has uniformly blackened, take it off the grill and let it cool slightly. Then, with the tip of your spoon gently ‘unzip’ it from end to end. It should hardly need any pressure.
Inside the flesh has cooked ultra-soft and has caramelised to an almost perfect sweetness, neither too much or too little.
Now scoop it out and eat it slowly and carefully, relishing the texture and marvelling how anything so simple can be that good.
But it is!
Another helping from Martin Dawes 
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