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.
You’d better be using homemade vanilla ice cream, there sir. Nothing else compares…
You can grill slices of watermelon too. Mmm, tasty!
Homemade, pfft. Choose your side…
http://www.starspangledicecream.com/
http://www.benjerry.com/
Holy fruitastic frijoles, Birdhouseman! That sounds like the Best Dessert Evar. My whole body salivates at the thought. Great twist on a classic. Next time I’m in California, I’m pounding the door down and demanding grilled bananananana splittitude.
2 cents: grilled peaches have heretofore held the title of Most Favored Grilled Fruit, but I’ll give you youngsters’s “grilled banana” a try….