[Related recipe: Hot rum banana flambé]
1. Chop the marshmallows and chocolate. Using a sharp knife, slice along the length of each banana on the curved inside – through the skin and flesh but not through the skin on the other side.
2. Place one of the bananas cut side upwards on a square of foil and prise apart the cut you have made to create an opening for the stuffing. Stuff the banana with marshmallows and chocolate. Drizzle with golden syrup and wrap the foil around the banana to enclose it completely. Repeat with the other three.
[Related recipe: Banana chip tea bread]
Recipe, The Camper Van Coast by Martin Dorey and Sarah Randell (Saltyard Books)
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