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.
Related
Reviews
Rate or Review
Reviews (3 reviews)
-
IL | 08/28/2011Good 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.
-
SuzanneS | 08/29/2010Absolutely loved this recipe. Easy to prepare and cook, not too heavy to finish the meal. Very tasty.
What We're Cooking Now
-
CollectionGreat American Cookouts
-
-
Collection
All-American Sandwiches for Fourth of July
-
![]()
Collection15 Cocktails To Make Summer a Little Cooler
-
![]()
-
![]()
Collection14 Super Summer Slaws
-
![Ice Cream Sandwiches]()
CollectionSummer's Best Ice Cream Sandwiches
Double Check
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review