Honey butter braai bananas with mouth-watering homemade butterscotch.

• For the butterscotch sauce: melt 50g of butter/vegan butter in a pot, add 50g of sugar and stir until the sugar melts and turns light golden brown in colour. Remove from the heat, stir in 60ml of cream/oatmilk (the caramel will crackle and harden) – stir well. Return to the heat and stir until the sauce has come together. Add a dash of vanilla essence and a tiny squeeze of lemon (careful the sauce will be very hot so wait until it cools down a bit before tasting). 

• Slice the bananas in half – lengthways. In a small bowl melt a knob of butter/vegan butter with a small squeeze of honey or maple. 

• Baste the cut side of the banana with the sweetened butter. 

• Place the bananas cut side down on a hot braai for 2 minutes. Turn over and baste again. Cook skin side down for 3-4 minutes. 

• Remove from the braai and when cool enough to handle remove the skins and place into a bowl.

• Spoon over some butterscotch sauce and serve with a dollop of yoghurt/coco yogurt and enjoy this sweet delight.  

 CHEF’S TIP: 

For boozy bananas – add a dash of rum or whiskey to your sweetened butter.