Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Cinnamon-Sugar Bananas with Vanilla Ice Cream & Bourbon

Servings: six to eight.

This dessert is a little reminiscent of a grilled Bananas Foster. The secret to grilling bananas is leaving them in their skin to hold them together and protect them from the flame. The bonus is that you know that your bananas are done when the skin starts to separate from the flesh.

Ingredients

  • Vegetable oil for the grill
  • 4 bananas, ripe but not overly soft
  • 1 Tbs. granulated sugar
  • 1 tsp. ground cinnamon
  • 1 pint best-quality vanilla ice cream
  • 1/2 to 3/4 cup toasted pecan pieces
  • 2 Tbs. best-quality bourbon, such as Maker’s Mark or Woodford Reserve

Preparation

  • Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
  • Slice the bananas, still in their skin, in half lengthwise and then crosswise so that each banana yields four pieces. In a small bowl, mix the sugar and cinnamon. Lightly sprinkle the cut sides of the bananas with some of the cinnamon sugar (you may not need it all). Let sit 5 minutes so the sugar can start to dissolve.
  • Put the bananas cut side down on the grate and cover the grill. Grill until marks appear, 2 to 3 minutes. Using tongs, flip the bananas, cover the grill, and cook until the skin starts to pull away from the banana, about 5 minutes more. Remove from the grill and let cool for 2 to 3 minutes. Peel and serve the bananas on top of vanilla ice cream, sprinkled with the pecan pieces and drizzled with bourbon.

Reviews

Rate or Review

Reviews

  • IL | 08/28/2011

    Good but not great tasting. Use bourbon sparingly.

  • CoralSpringsCook | 08/13/2011

    Great recipe. I altered it slightly by slicing the bananas in half lengthwise and then running a klife down the middle of the cut end lengthwise. I then stood them skin side down and drizzled a little less than a tablespoon of the bourbon on each half about an hour before cooking them. If you do this, you have to give it time for the bourbon to soak in so you don't get a flare up from the alcohol on the grill. I then went back to following the directions and drizzled a little more bourbon at the end. Either way, great easy recipe.

  • User avater
    SuzanneS | 08/29/2010

    Absolutely loved this recipe. Easy to prepare and cook, not too heavy to finish the meal. Very tasty.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks