Miso caramel bananas

Prepare and light the barbecue. Meanwhile, in a bowl use a fork to mash together the butter, dark brown soft sugar, vanilla extract and white miso until combined. Cut a long slit down the centre of each banana, from top to bottom. Prise open the skins and use a cutlery knife to spread about ¼ of the miso butter inside each. Put each banana, cut side-up, on a sheet of foil and seal to make a parcel. Cook directly on the coals for 8-12 minutes until the skins are blackened, sticky and caramelised. Unwrap and serve with a scoop of ice cream.