How to BBQ a banana - a quick banana documentary update

Hi there,
Have you ever wondered how to barbecue a banana? Well...... I've outlined one particularly delicious way it's done in Thailand (including instructional photos) in the most recent MONDO BANANA update on Kickstarter. Here's the link: MONDO BANANA by Ryan White » How to BBQ a banana! — Kickstarter
And, this is a photo of the final result - a sweet and slightly savory desert found on the streets of Bangkok:

I'm still working to build-up community support for the film, so if a banana documentary is interesting to you, please let others know about it on Facebook, Twitter, blogs, etc. It's a totally independent project - a true "labor of love" - and it will only succeed if the word gets out!!
If you have any questions or comments please feel free to contact me.
Take care and happy gardening!
Ryan

 

Looks good Ryan,

Would you say Ecuador Bananas taste better than the Costa Rican ones ?

We hardly get them in the EU anymore.

 

looks good .... might give it a try tommorow as am having a BBQ ....

must however say that I am more a 'meat man' when it comes to BBQ i.e t-bone steaks, lamb chops, marinated spare ribs or peri-peri baby chickens

will try the BBQ bananas as a desert and serve with a dollop of my wife's homemade baileys ice-cream

 

I think I shall just carry on as usual,..... only eat them if absolutely necessary.

Never could understand cremating your food in the garden when you have a perfectly good kitchen indoors.:D

 

I'm really impressed by the pics.
After squashing the banana between two dirty lumps of wood, the flattened "thing" is then handled with metal tongs, so as not to handle it.:D

 

You know, after 8 years in S.E. Asia, I have to admit I'm not much of an expert on the Latin American bananas anymore! I would say if your ever get the chance - try a red banana! They are considered cursed in some parts due to a traditional folktale involving the blood of a King. But, they're really tasty - subtle flavor, quite firm, yet creamy. I also LOVE the Thai "egg bananas". The problem is that a lot of the really cool varieties of bananas don't ship well to the EU or North America...

 

make sure to soak them in some sort of syrup - the BBQ dries them out a little bit...

 

Well, the syrup makes them a bit sticky and messy, so you need the tongs at that point. And for what it's worth her wooden press was very clean!!! A similar tool is used in Central and South America to flatten dough into tortillas...

 

Maybe it was just the state of ripeness but when I had some in Turkey, the flavour took me back to my pre EU childhood.

I don't think they are unavailable in the EU but there is some ridiculose subsidy system, initiated by Ecuador in the first place that has backfired & makes Costa Rican banananas cheaper:DOH:

 

Thats what I meant, just wasn't awake enough to explain it, well done

Too much Tubby Custard last night

 

There's another, delicious, way to barbecue bananas that's dead simple.

Leaving the skin on, cut the skin and flesh down it's length on the inside of the curve, being careful not to cut through the skin on the outside of the curve.

Fill with chunks of chocolate, wrap completely in foil and put in the glowing embers of a cooling barbecue. Leave for 15 - 20 minutes, Take out of the fire, partially unwrap the foil and serve with cream.

Heaven - and calories - on a plate!

Chris