50 by Dishes 50: Glazed-Over Bananas
I love strange things on the grill, such as Romaine lettuce, pound cake and fresh fruit.
I’ve tried peaches and pineapple on the grill, but this summer I intend to expand my horizons. First up: grilled bananas.
Talk about simple, and you won’t believe how yummy they are. Grilling extracts the banana’s natural sugars and caramelizes the surface into a sweet and slightly crispy veneer. Underneath is warm, soft fruit with amplified-banana flavor.
Serve grilled bananas inside or outside the peel alongside gelato, ice cream, frozen yogurt or whipped cream.
If you don’t want to head out to the grill, here’s an even easier recipe: Toss some butter in a skillet over medium-high heat, slice the bananas according to the recipe below and add several tablespoons of Kahlua. Cook until the bananas are glazed and caramelized, turning frequently.
- 2 tablespoons dark rum
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 4 bananas
- 1 pint ice cream or frozen yogurt
Preheat grill to medium-high direct heat. In a small bowl, blend rum, honey and cinnamon. Reserve. Leaving their peels on, slice bananas in half lengthwise. Brush the cut sides with honey-rum mixture. Grill bananas, cut side down, for 3 minutes or until bananas develop visible grill marks.
Turn bananas and brush again generously with glaze. Continue grilling, with lid down, for a few minutes, or until bananas are browned on top, cooked through and begin to separate from their peels. Serve with ice cream.
-- “Glutton for Pleasure,” by Bob Blumer