- Cooking Time:
- Servings: Couple
- Preparation Time:
- Slightly green banana's
- vanilla ice cream
- dulce de leche
- You want sturdy bananas. “I prefer grilling a banana that’s slightly green,” says Karmel. “You don’t want one that’s brown and spotty—not the kind you use for banana bread.”
- Leaving the skins on, cut each banana length wise and then again in half crosswise. Make a dessert rub consisting of cinnamon, sugar and a pinch of salt. Sprinkle the rub onto the cut sides of the banana and let sit for 5 minutes.
- Grill them, cut side down, on a very clean cooking grate on medium-low direct heat just long enough to get grill marks, about 1-2 minutes.
- Turn them over with a pair of tongs and move them to an area of the grill with indirect heat. “I let them continue to cook, slowly, while I’m having dinner,” says Karmel. When the skin starts to pull away from the flesh of the banana, they’re finished. “That’s the best way to test for doneness. No one can fail that. You can see when the skin pulls away.”
- Remove the peel and serve with vanilla ice cream, dulce de leche, and a little sprinkling of the dessert rub.
C'mon a my house! (Metric and American measurements for most recipes)
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