1. Split bananas lengthways. Combine maple syrup and half of the liqueur; brush over the cut-side of bananas.
2. Cook bananas, cut-side down, on heated lightly oiled grill plate until browned lightly and heated through.
3. Combine cream, icing sugar and remaining liqueur in a small bowl.
4. Serve bananas while hot, with liqueur cream and sprinkled with toasted coconut.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
