Barbecued maple and pecan banana splits

Method

1. When you’ve finished barbecuing your main course, use a small sharp knife to slice the skin of each banana from top to tail (keep the skin on). Wrap each banana in foil, then place directly on the coals as they’re dying down. Cook for 17-20 minutes, turning halfway, until the bananas are very soft.
2. Meanwhile, put the nuts in a tray on the grill of the barbecue and cook for about 10 minutes, stirring now and then, until toasted and aromatic.
3. To serve, open up the foil and transfer the bananas to wide serving bowls. Add a scoop of ice cream, some pecans and a drizzle of maple syrup. Eat while the bananas are still warm.