Recipe Information
- Yield: Serves 4
You can find bananas anywhere, any time of year, and always at reasonable prices, making them perfect for the grill repertoire. Warming bananas makes them meltingly luscious, so appealing that people who don’t like them raw may end up eating a bowlful. Put a few extras on the grill; they’ll likely disappear.
Ingredients
- 4 tablespoons butter, preferably unsalted
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
- 4 medium bananas
- æ cup store bought dulce de leche or other caramel sauce
Directions
- Warm the butter and sugar together in a small skillet over medium heat, until the butter is melted and the sugar dissolved. Stir in the vanilla and remove from the heat, but keep warm.
- Fire up the grill, bringing the heat to medium.
- Just before grilling, halve the bananas lengthwise, still in their skins. Brush the cut sides of the bananas with about half of the melted butter. Warm the dulce de leche sauce in a small pan over low heat, either at the edge of the grill or over the stove.
- Transfer the bananas to the grill cut side down. Grill the bananas for 3 to 4 minutes. Turn the bananas skin side down and brush the cut surfaces with the remaining butter. Grill for 2 to 3 additional minutes until soft and lightly golden. The skins will be sagging by this time. Remove and discard the skins from the bananas and cut into chunks. Arrange in bowls, spoon the sauce over equally, and serve.
