When it comes to barbecued desserts, a few squares of chocolate melted inside a banana will no longer cut it. Get ahead with some easy-to-prep elements, then add a final flourish of smoke-licked fruit to bring new energy to classic desserts, such as banana splits and layered fruit sundaes. They need not be complex, and will interest your guests far more than the same old stale ideas. I’ve had some fun with these nostalgic favourites, and hope you will, too.Barbecued banana splits with salted date cream and coconut crunch (pictured top)Want to save this recipe? Download the Guardian Feast app to add this to your collection.The natural caramel sweetness of dates flavours salted whipped cream in this grownup take on an often kitsch dessert. The coconut crunch is so good you may wish to make double the quantity – sprinkle the excess over yoghurt, ice-cream or just eat a handful every time you go to the kitchen.Prep 5 minCook 20 minCool 10 minServes 6600ml double cream
80ml date syrup
1 pinch sea salt
6 bananas, unpeeled and cut in half lengthways
30g butter, meltedFor the coconut crunch1½ tbsp maple syrup
