Bacon Wrapped Bananas

Bacon Wrapped Bananas
Bacon wrapped bananas are a ridiculously easy BBQ dessert that hits the perfect sweet-and-smoky balance. With just a handful of ingredients and a low-and-slow cook on the kettle, this recipe delivers crispy bacon, soft caramelised banana and sticky glaze with minimal effort.

Before jumping into the cook, here are a few tips to help you nail this recipe first go.

Choosing your ingredients:
Try to pick bananas that are just ripe, not overripe. You want them firm enough to hold their shape on the grill without turning to mush. Slightly straighter bananas also make wrapping with bacon much easier.

Thin-cut streaky bacon works best here. Thick bacon can take longer to crisp up and may overpower the banana.
For the glaze, a simple mix of maple syrup, BBQ sauce and pork rub gives you sweet, savoury and smoky flavours in one hit. Pork rubs tend to be sweeter than beef rubs, which suits dessert-style cooks perfectly.

Equipment Needed:
a 57cm (22”) Weber kettle 
A charcoal basket 
Charcoal Briquettes
Toothpicks

Preparation:
Start by slicing the bananas into even pieces, roughly the same width as your bacon strips. This helps everything cook evenly.
Mix the maple syrup, BBQ sauce and pork rub together in a bowl. Gently toss the banana pieces through the glaze so they’re lightly coated.
Brush one side of each bacon strip with the glaze. Wrap each banana piece in bacon, glazed side in, and secure with a toothpick. Place the wrapped bananas onto a wire rack so they’re ready to go on the BBQ.

The Cook:
Set up your Weber kettle for indirect cooking at around 150–170°C (300–340°F). Place all the lit charcoal in a basket on one side of the grill and cook the bananas on the opposite side.

Add a small chunk of fruit wood if you like a hint of smoke. Pear wood works well, but apple or cherry are great options too.

Cook for 15 minutes with the lid on, vents open and the top vent positioned opposite the charcoal.

The Payoff:
After 15 minutes, brush the bacon wrapped bananas with another layer of glaze. Put the lid back on and cook for another 15 minutes, or until the bacon is nicely coloured and the glaze has caramelised.

Remove from the BBQ and allow them to cool for a couple of minutes before serving. The glaze will be molten hot straight off the grill.

Ingredients:
•    2 large bananas, cut into 3–4cm pieces (1¼–1½ inches)
•    1 slice of streaky bacon per banana piece
•    60ml maple syrup (¼ cup)
•    60ml BBQ sauce (¼ cup)
•    1 teaspoon pork BBQ rub

Recipe Steps:
1    Slice bananas into 3–4cm pieces (1¼–1½ inches).
2    Mix maple syrup, BBQ sauce and pork rub in a bowl.
3    Gently coat banana pieces in the glaze.
4    Brush one side of each bacon strip with glaze.
5    Wrap each banana piece in bacon and secure with a toothpick.
6    Place on a wire rack.
7    Preheat BBQ to 150–170°C (300–340°F) using indirect heat.
8    Cook on the indirect side for 15 minutes.
9    Brush with more glaze, then cook another 10–15 minutes until bacon is caramelised.
10    Rest for 2 minutes before serving.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 25–30 minutes
•    Serves: 2–3
•    Effort: Easy
•    Course: Dessert
•    Cuisine: Australian
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Extra crunch: Roll the glazed banana in crushed nuts before wrapping in bacon for a crunchy finish.
•    Spicy kick: Add a pinch of chilli flakes or cayenne to the glaze for a sweet-heat combo.
•    Air fryer or oven option: These can be cooked at 180°C (350°F) if you don’t have the BBQ fired up, but you’ll miss out on that smoky flavour.
•    Serving ideas: Drizzle with extra maple syrup and serve with vanilla ice cream for an easy BBQ dessert platter.
•    Crowd cooking: Double or triple the batch and cook on multiple racks. This recipe scales easily for parties.

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