Tom Kerridge's Baked Bananas, Fruit Kebabs and S'mores

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
16 of your favourite choc dipped biscuits (we used chocolate digestives and chocolate hob nobs)
8 giant marshmallows
8 long metal skewers
4 bananas
120g chocolate honeycomb, roughly chopped
100g dark chocolate, roughly chopped
200ml double cream
2 tbsp honey
600g assorted soft fruit, cut into bite size pieces (we used strawberries, mangoes, grapes and pineapple)

1. Skewer 1 giant marshmallow onto each skewer. Next toast them over the glowing embers of the barbecue until toasted golden all over and oozing.

2. Remove from the heat and sandwich the hot toasted marshmallow between 2 chocolate biscuits. Repeat with the remaining marshmallows and eat the S’mores straightaway, whilst they are still warm and sticky.

3. For the banana’s– remove half the skin of the banana. Take the banana out and cut into bite size pieces. Place the banana pieces back into the skin and pop this onto a piece of foil. Do this with the remaining bananas also. Next, sprinkle some chocolate honeycomb and dark chocolate over the top of each banana. Seal the edges of the foil and place on the BBQ for 12-15 minutes. You want the banana to be baked so it is all soft and squishy and for the chocolate to have created a sticky sauce.

4. Lastly – whip the double cream and honey until soft peaks form. Take pieces of the fruit and skewer onto mini skewers. Serve the mini fruit kebabs with the flavoured cream in a small bowl alongside.


Just a few quick BBQ ideas for you to enjoy with your kids.