h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I remember way back when I was in the boyscouts, we used to make a different kind of BBQ bananas. Perfect as a dessert type thing at a BBQ outside.

Cut the bananas lengthways, making sure you start about an inch from each end of the banana and don't cut it all the way through. You just want one long incision on one side of the banana.
Carefully split it open and put chunks of milk chocolate into the incision, and then wrap the whole thing up in aluminium foil and chuck'em into the edge of the fire for a few minutes.

The banana will cook, and the chocolate will melt, and banana and chocolate is a perfect combination of tastes.

To eat, use a spoon and scoop it up directly from the banana- However, make sure you don't burn yourself.

Add a dash of Baileys Irish Cream to the chocolate before cooking tham - scrumptious

slices of pineappkle can be donein the same way - I usually put them on sticks, like kebabs -

I remember, as a kid, finding the cooked bananas slightly inebriating, somehow like alcoholic beverages : made me content for the first five minutes, slightly "happier than normal" for another ten, and REALLY sleepy after that... Just a product of my imagination ?



C.L.

no - the sugar content changes when you cook them - so you were getting a sugar hit - classic insulin response to a sweetie overload. Not your imagination at all.

What's the reason for this then? I cannot eat even a small slice of raw banana - I get excruciating stomach pains (so bad I can faint) but when they are cooked I have no trouble at all? Is there a doctor in the house!

Carole H

not sure about that one - sorry. Could be an enzyme that changes when cooked - or fibre - pectin is a type of soluble fibre in fruit - that alters when heated - it's what makes jam set - could be something similar.

i remember doing that in scouts, but we used chocolate buttons