Instructions
- Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
- Prepare the barbecue for direct cooking over high heat (250°C-290°C).
- Prepare the barbecue for direct cooking over high heat (250°C-290°C).
- Slice the bananas in half lengthways, leaving the bananas in the peel. Sprinkle the cut side of the bananas with 1 teaspoon of sugar.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the bananas, cut side down over direct high heat, with the lid closed, for 2 minutes or until the banana has deeply caramelised. Flip the bananas over and cook, skin side down for a further 2 minutes. Remove the banana from the cooking grill once caramelised on both sides. Set aside until ready to serve.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the bananas, cut side down over direct high heat, with the lid closed, for 2 minutes or until the banana has deeply caramelised. Flip the bananas over and cook, skin side down for a further 2 minutes. Remove the banana from the cooking grill once caramelised on both sides. Set aside until ready to serve.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: leave the control knob(s) on high (290°C+). Grill the bananas, cut side down over direct high heat, with the lid closed, for 2 minutes or until the banana has deeply caramelised. Flip the bananas over and cook, skin side down for a further 2 minutes. Remove the banana from the cooking grill once caramelised on both sides. Set aside until ready to serve.
- While the bananas are cooking, make the egg mixture; combine all the egg mixture ingredients together in a shallow dish and lightly whisk together. Dunk each slice of bread into the mix, one by one, lay the soaked the bread on to a tray, allowing the bread to absorb the excess egg mixture.
- Leave the barbecue on high to burn off any sugary residue. Once carbonised, brush the cooking grills clean with a wire brush. Reduce the temperature of the barbecue to medium- low heat. Add the coconut flakes to a small disposable drip pan and place over direct medium-low heat. Cook for 2 to 4 minutes, shaking the pan occasionally, or until the coconut is golden and crunchy. Be sure to stay close to your barbecue as the coconut can easily burn.
- Leave the barbecue on high to burn off any sugary residue. Once carbonised, brush the cooking grills clean with a wire brush. Reduce the temperature of the barbecue to medium- low heat. Add the coconut flakes to a small disposable drip pan and place over direct medium-low heat. Cook for 2 to 4 minutes, shaking the pan occasionally, or until the coconut is golden and crunchy. Be sure to stay close to your barbecue as the coconut can easily burn.
- Leave the barbecue on high to burn off any sugary residue. Once carbonised, brush the cooking grills clean with a wire brush. Reduce the temperature of the barbecue to medium- low heat. If you are using a Weber Pulse turn the control knob(s) to low. Add the coconut flakes to a small disposable drip pan and place over direct medium-low heat. Cook for 2 to 4 minutes, shaking the pan occasionally, or until the coconut is golden and crunchy. Be sure to stay close to your barbecue as the coconut can easily burn.
- Spray both sides of the egg-soaked bread with cooking oil spray while they are laid out on the tray. Place the slices onto the cooking grill and grill over direct medium-low heat for 2 to 3 minutes per side or until deep brown grill marks appear.
- Scoop the banana out of the peel, serve on top of the French toast with the toasted coconut chips. Finish with maple syrup and extra thickened cream.
Egg Mixture
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