Chocolate bananas on a brasero are among the simplest and most popular desserts to enjoy at the end of a meal around the fire. Easy to prepare, this recipe combines the sweetness of soft, caramelized bananas with the richness of perfectly melted chocolate, enhanced by the gentle heat of the brasero. In just a few minutes, you can create a delicious dessert that is loved by both adults and children.
This recipe for chocolate bananas on the fire pit is ideal after grilled meat, skewers, or a friendly outdoor evening. Thanks to cooking over wood fire, the banana develops slightly caramelised aromas that pair perfectly with the melting chocolate.
NECESSARY EQUIPMENT
- A brasero plancha COEO
- A cooking tongs
- A spoon
- A chopping board
- Some food-grade aluminium foil (optional)
Number of people : 4
Preparation time : 15 minutes
Cooking time: 8 to 10 minutes
INGREDIENTS
- 4 ripe bananas
- 120 g of dark cooking chocolate
- 40 g of milk chocolate
- 30 g of crushed hazelnuts
- 20 g of flaked almonds
- A few mini marshmallows (optional)
- 1 teaspoon of cinnamon
- Cane sugar (optional)
Light your fire pit and let it heat up.
Keep the bananas in their skin and make a lengthwise incision without cutting them completely.
Insert pieces of dark chocolate and milk chocolate into the opening.
Add the crushed hazelnuts, flaked almonds and possibly a few mini-marshmallows.
Place the bananas on the edge of the plancha or in a moderately hot area of the brazier.
Leave to cook for 10 to 15 minutes until the skin darkens slightly and the chocolate is perfectly melted.
Remove the bananas from the heat and then enjoy directly with a spoon.
WHY ARE CHOCOLATE BANANAS BETTER ON THE BRAZIER?
Cooking on the brazier allows the banana to cook slowly while retaining its natural softness. Under the effect of heat, the natural sugars of the fruit develop and offer slightly caramelised notes.
The chocolate gradually melts inside the fruit, creating a melting and generous dessert that is impossible to achieve with a simple cold tasting.
HOW TO GET REALLY MELTY BANANAS?
The secret is to use ripe but still firm bananas.
Gentle cooking around the edge of the plate allows the chocolate to melt without burning the fruit.
Avoid excessive heat to preserve the texture of the banana.
HAZELNUT CHOCOLATE VARIATION
Add a spoonful of hazelnut spread directly into the opening of the banana before cooking.
This particularly indulgent version appeals to lovers of rich chocolate desserts.
SPECULOOS BANANA VARIATION
Replace the hazelnuts with crushed speculoos pieces.
The heat of the brazier will bring a crunchy texture that contrasts with the melting banana.
COCO CHOCOLATE VARIATION
Add some grated coconut flakes before cooking.
Coconut pairs perfectly with the flavours of melted chocolate and warm banana.
WHAT DESSERTS TO SERVE AFTER A BRAZIER MEAL?
Chocolate bananas on the brazier can be accompanied by:
- Vanilla ice cream
- Homemade whipped cream
- Red fruits
- Salted butter caramel
- Caramelised pecans
- Chocolate sauce
These accompaniments transform this simple recipe into a true restaurant dessert.
COEO TIP
Add some chocolate pieces just before the end of cooking. They will retain more texture and add even more indulgence to the dessert.
FAQ: CHOCOLATE BANANAS ON THE BRAZIER
SHOULD THE BANANAS BE PEEL?
No. The skin naturally protects the flesh during cooking and allows for better preservation of flavours.
WHICH CHOCOLATE TO USE?
Dark cooking chocolate is ideal, but milk chocolate or white chocolate also work perfectly.
HOW LONG TO COOK BANANAS ON THE BRAZIER?
Between 10 and 15 minutes depending on the heating power of the brazier.
CAN BANANAS BE PREPARED IN ADVANCE?
Yes. The bananas can be filled several hours before the meal and cooked at the last moment.
CAN OTHER TOPPINGS BE ADDED?
Absolutely. Hazelnuts, almonds, pecans, caramel, peanut butter or marshmallows pair perfectly with this recipe.
CAN CHOCOLATE BANANAS BE COOKED ON A PLANCHA?
Yes. A moderate heat zone on a COEO plancha grill is ideal for achieving even cooking and perfectly melted chocolate.
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