This simple dessert is a perfect way to finish off a braai and should only take 15 minutes from start to finish. Great as is or with a little ice cream or chocolate mousse on the side.
2 tablespoons brown sugar, well packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch kosher or sea salt
1 tablespoon unsalted butter
2 tablespoons rum
Fire up the braai. If using briquettes or wood, the coals should be red hot.
Mix the brown sugar, salt, cinnamon and nutmeg. Gently heat the butter and brown sugar mixture until the butter is just melted. Add in the rum and stir until the mixture is well combined.
Cut the ends of the bananas off and slice the bananas with the skin still on, in half lengthwise. Place the halves on the braai, cut side down, and cook them for approximately 3 minutes. The cut side should be well browned.
Gently turn the banana halves over with tongs and brush each half two or three times, with the rum glaze. Continue cooking for another 5-6 minutes.
After gently removing the banana halves from the fire, brush them once or twice more with the glaze. Serve immediately.