Wednesday, September 1, 2010
Grilled, Caramelized Banana
I'm a believer that you can grill anything. And we've all seen grilled desserts like pineapple and peaches so why not just plop a banana on the the hot iron?
You really could just plop that banana straight on the grill, in the peel, and let it do it's thing. But if you take 5 more minutes you could have a caramelized banana- why not!
I do want to warn that after grilling, the banana becomes a mushy-like texture. I like it, but Dave didn't. It's just one of those texture things.
This recipe is easy to travel. Grab a couple of bananas, place the brown sugar, the butter and brandy in one little container together and you are good to go. Fat and happy has never been so easy.
Tips and techniques: This caramelized banana would be great topped with ice cream, strawberries, nuts and chocolate for a grilled banana split option. Banana's are filling so 1 will easily feed 2 people.
1 tbls brown sugar
1 tbls brandy
2 tsp butter
Greek yogurt or sour cream
Make a slice in the banana lengthwise across the top of the banana. Cut a few slits in the banana crosswise. Sprinkle the brown sugar directly onto the banana and drizzle the brandy in the slit. Chop the butter into little pieces and add inside the slit.
Place the banana directly on the grill. Grill for about 10 minutes or until the banana is softened and the sugar and brandy are bubbling.
Remove from the grill, top with a dollop of Greek yogurt. Serve while hot.