Various recipes found online recommend grilling bananas in the skins (with incisions) or in foil, but that’s totally unnecessary. Yesterday peeled 20 bananas (yes, I was feeding an army), cut them in half lengthwise, and put them flat-side down on a medium-hot grill for about 10 minutes. A few unlucky pieces fell through the grates, where they’ll ultimately smolder into nothingness, but the rest turned a bit soft and came back with lovely diagonal grill marks.
The 2nd key to this sundae is caramelized almonds – toast slivers in a small frying pan, then stir in brown sugar until it melts and coats the almonds.
Assembled grilled bananas, high-test vanilla ice cream, whipped cream, the caramelized almonds, (and other delights) and a slab of drizzled caramel. It was actually somewhat risky, trying this banana grilling business for the first time on 20 guinea pigs, but came out amazing – if you didn’t know better you’d think the whole thing was sitting in a pool of brandy.