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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Good but not great tasting. Use bourbon sparingly.
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.
Absolutely loved this recipe. Easy to prepare and cook, not too heavy to finish the meal. Very tasty.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?