Recipe by Ross deBoss
Easy to make and always look great, these grilled bananas are a combo of sweet and spicy. Lots of bang for the buck if you're entertaining a few friends on the deck.
- 1 banana
- 1 tablespoon butter, melted
- 1 pinch cinnamon, I use McCormicks fresh grind bottle
- 1 pinch nutmeg
- 1 pinch ground cayenne pepper, to taste
- 1 pinch sea salt or 1 pinch kosher salt, to taste
- 1 scoop ice cream, optional unless you have kids (optional)
- 2 tablespoons cruzan banana rum, only if you want to flambe (optional)
Directions See How It's Made
- Heat grill to medium high. Make sure grate is clean. This also works great on my indoor jennaire electric grill.
- Melt butter, clarify if you're obsessive.
- Halve banana lengthwise and peel.
- Brush the flat side with butter and grill approximately 1 minute, until you have nice grill marks. While grilling brush the curved side which is facing up lightly with butter.
- Flip the banana halves and brush flat side again lightly with the remaining butter.
- Grind or sprinkle on a dusting of cinnamon, then the nutmeg.
- Add the surprise taste of just a touch of sea salt and a little dust of the cayenne.
- Grill until warmed through but not soft. Depending on how quick you are with the spices, the bananas may be just about done when you finish. If not, cover grill and check in a minute.
- Flambe with the rum if you're adventurous, I do it right in the seving dish.
- Great as dessert with a scoop of ice cream, and as a side especially with grilled ham or pork. Its also a fun snack if you and friends are enjoying wine on the deck.