Best Grilled Bananas Recipes

HONEY-RUM GRILLED BANANAS

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

GRILLED BANANAS

Steps:

• Build a charcoal fire or preheat a gas grill.
• Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.
• Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with bourbon or liqueur, if desired.

GRILLED BANANAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
• Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE

Steps:

• Prepare grill.
• Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
• Serve bananas like a banana split with ice cream and chocolate sauce.
• To make rum ice cream:
• In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
• In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
• Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
• To make Mexican hot chocolate sauce:
• In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

GRILLED BANANAS FOSTER

Steps:

• Preheat a grill pan or grill grate over medium heat.
• Melt butter in a small saucepan over medium heat. Add the brown sugar, salt, and pumpkin pie spice. Bring to a boil, stirring until the sugar has completely dissolved. Simmer until mixture thickens about 5 minutes. Remove from heat, stir in the vanilla and set aside.
• Cut each banana lengthwise, leaving the skin on and brush with butter and brown sugar sauce. Oil the grill pan and arrange the bananas, cut side down, on the pan. Grill until caramelized, about 4 minutes. Turn the bananas and grill until the skins are blackened bananas are soft and warmed through, about 5 minutes more. Baste frequently with the sauce during the cooking process.
• Remove from grill to a serving platter and serve with a scoop of vanilla ice-cream, drizzled with remaining sauce.

GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
• Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
• In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

BANANAS GRILLED IN THEIR PEELS WITH A HONEY-RUM GLAZE

Steps:

• Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve.
• Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks.
• Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
• Remove, discard peel, and serve immediately with ice cream.

BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C).
• Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
• In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
• Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
• Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
• Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
• Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
• Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
• In a medium bowl, mix together the melted butter and maple syrup.
• Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
• Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
• To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
• Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
• To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
• Enjoy!

GRILLED PINEAPPLE AND BANANAS WITH LEMONADE GLAZE

Steps:

• 1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
• 2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
• 3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
• 4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

GRILLED PINEAPPLE, BANANAS, AND GRAPES

Steps:

• For the glaze: In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat. Boil for 1 minute until smooth. Set aside to cool.
• For the cream: In a medium bowl, using a hand mixer on medium speed, beat the cream until thick. Add the sugar and beat until the cream holds stiff peaks. Beat in the yogurt, rum, and vanilla.
• For the fruit: Place a grill pan over medium heat or preheat a gas or charcoal grill. Sprinkle each side of the pineapple slices with brown sugar. Sprinkle the cut sides of the bananas and grapes with brown sugar. Grill the pineapple until grill-marked and golden, 4 to 5 minutes each side. Grill the bananas and grapes until lightly browned and warmed through, 2 to 3 minutes each side.
• Place the grilled pineapple on 4 plates. Top with 3 banana slices and 3 grapes. Drizzle with honey glaze and spoon a dollop of the cream on top. Garnish with chopped fresh mint and serve.

GRILLED BANANAS FOSTER

Steps:

• In a small bowl, combine the brown sugar, butter and rum. Cut bananas into 1-in. slices; place each banana on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with brown sugar mixture. Fold foil around banana mixture; seal packets tightly., Grill, covered, over medium heat for 7-9 minutes or until bananas are tender. Open foil carefully to allow steam to escape. Serve with ice cream.

GRILLED BANANAS WITH MAPLE CREME FRAICHE

Steps:

• Preheat grill.
• Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
• Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.

GRILLED BANANAS WITH WALNUT CARAMEL CLOUD NINE BROWNIES

Steps:

• Sauce:
• Preheat grill to high.
• Place all ingredients, except bourbon, in a small saucepan over high heat on the grill. Bring to boil and reduce by 1/3 until thickened. Remove from heat, add bourbon, and reduce by half. Remove from grill, cool slightly, and pour into a plastic container. As the sauce cools, it will thicken more.
• Bananas:
• Brush bananas with whiskey. Place bananas over medium-low heat on the grill. Generously sprinkle cinnamon over banana. Grill for 2 minutes and remove from the grill to a plate. Pour 1/2 cup of whiskey over bananas. Return bananas to the grill until a little charred. Flip bananas over to char the other side.
• To assemble: Crumble brownies into 2 martini glasses, lay sliced bananas in an ornate fashion around rim of glass, and top with sauce.

GRILLED BANANAS WITH CINNAMON CREME FRAICHE AND HONEY

Steps:

• Remove bananas from the bunch. Place whole bananas with skins on a preheated grill to medium. Grill for about 7 minutes turning once until the skins begin to brown and soften.
• Remove the bananas from the grill with tongs. Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Top with a dollop of creme fraiche and some diced strawberries. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.
• Danny's note: This dish is a great make-your-own dessert. Just set out a tray of grilled bananas and bowls of the toppings. Guests can top assemble their own desserts.

GRILLED BANANAS WITH HONEY-RUM GLAZE FOR CAMPING OR AT HOME

Steps:

• In bowl, blend rum, honey and cinnamon. Reserve (I do this before we go and put it in a tupperware container).
• Over direct heat grill bananas, cut-side down for 3 min, or until bananas get obvious grill marks.
• Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for five minutes or until bananas are cooked throughout.
• Remove and serve immdiately with ice cream.

GRILLED FRENCH TOAST SKEWERS WITH BANANAS AND HONEY

Steps:

• Thread 6 brioche cubes onto each skewer, leaving 1/4 inch of space between cubes; leave out overnight to dry.
• Prepare a grill for medium-high heat. Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a baking dish; soak the skewers in the mixture for 5 minutes, turning as needed.
• Spray a large piece of foil with cooking spray and place it on one side of the grill grate. Lay the skewers on the foil, leaving about an inch of space between them. Grill, covered, turning occasionally, until golden, 5 to 8 minutes.
• Meanwhile, brush the bananas with oil and place cut-sides down on the other side of the grill grate (not on the foil). Cook, turning as needed, until golden and covered in grill marks, 3 to 5 minutes. Serve the skewers and bananas drizzled with honey.

FRENCH TOAST PANINI WITH GRILLED BANANAS

Steps:

• Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
• Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
• While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
• Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.

GRILLED BANANAS

Steps:

• Split bananas lengthwise.
• Sprinkle each half with cinnamon and wrap in foil.
• Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat.
• Grill about 5 minutes, turning occasionally.

GRILLED BANANAS WITH COCONUT STICKY RICE

Steps:

• Rinse the rice, drain in a sieve, and put into a small, heavy saucepan. Add the water, coconut milk, and salt and bring to a near boil over medium-high heat. Give the rice a stir to loosen the grains on the bottom, and then lower the heat to medium. Let cook, stirring occasionally, for 1 to 2 minutes, or until most of the liquid has been absorbed. Decrease the heat to low, cover, and cook for 10 minutes. Remove from the heat and let stand, covered, for 10 minutes to finish cooking.
• Uncover the rice, fluff it with chopsticks or a fork, and transfer it to a bowl. Add the grated coconut and sugar and mix well. Set aside until cool enough to handle.
• For each packet, put a banana leaf rectangle, with the smoother side up and a short side closest to you, on a work surface. Tear off a long, narrow strip, about 1/3 inch wide, and set aside to use later to secure the packet. Put 1/3 cup of the rice on the center of the leaf. Moisten your fingers with water to prevent the rice from sticking to them and then press the rice into a 5-inch circle. Vertically center a banana on top of the rice. Pull up the long sides of the leaf so that they meet in the middle, pressing gently on the rice so it covers the top of the banana. To encase the banana fully, use your fingers to push and pinch the rice at the ends. You may find it easier to do this if you hold the packet in one hand. Do your best to cover the banana in rice, although thinly covered spots are okay. Once you are satisfied the banana is covered as well as possible, roll up the banana in the leaf, cigar style, to create a 12-inch-long, open-ended tube. Fold the ends of the leaf under to close the packet(they will partially overlap), and then tie the ends down securely with the reserved leaf strip. Repeat to make 5 more packets.
• Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high. Grill the packets, fold side down, for 6 to 8 minutes, or until deeply charred on the underside. Flip each packet over and grill for about 4 minutes longer, or until the second side is lightly charred. Alternatively, position a rack in the upper third of the oven and preheat to 500°F. Arrange the packets on a baking sheet and roast, turning once, for 7 to 8 minutes on each side, or until the packets are gently hissing and the leaves are tinged brown and crispy. (The banana leaf packets may be grilled or roasted about 2 hours in advance and kept at room temperature. Reheat in a 350°F oven for about 10 minutes, or until warm, before serving.)
• Let the packets cool for 5 to 10 minutes before serving. If the packets are blackened and unsightly, open them and transfer the rice-coated bananas to dessert plates. Otherwise, enjoy the bananas directly from the packets. Drizzle about 3 tablespoons coconut sauce over each banana and eat with a fork or spoon.

GRILLED BANANAS WITH RUM SAUCE

Steps:

• Peel the bananas and cut in half lengthwise. Melt a bit of butter in a frying pan.
• Cook bananas over direct high heat 4-6 minutes, turning once.
• Melt the remaining butter in a heavy sauce pan over medium heat. Add the brown sugar, the cinnamon, and nutmeg, and cook until the sugar dissolves, stirring constantly. Add rum and gently move the pan around to warm the rum, causing it to flame. Continue cooking until the flame dies out. Add the grilled bananas to the hot rum mixture and cook 3-4 minutes more.
• To serve, place a large scoop of vanilla ice cream onto each of 6 serving dishes. Place 2 banana halves over the ice cream and drizzle with some of the sauce.