Grilled Spiced Sugar Bananas Recipes

Steps:

• Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are shaped like boats) and LEAVE THE SKIN ON. Sprinkle with cinnamon sugar. (If using butter, brush bananas lightly before sprinkling with cinnamon sugar.)
• Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done.
• Eat right out of the skin while still warm or serve on top of vanilla ice cream.

Steps:

• Peel the bananas and cut in half lengthwise. Melt a bit of butter in a frying pan.
• Cook bananas over direct high heat 4-6 minutes, turning once.
• Melt the remaining butter in a heavy sauce pan over medium heat. Add the brown sugar, the cinnamon, and nutmeg, and cook until the sugar dissolves, stirring constantly. Add rum and gently move the pan around to warm the rum, causing it to flame. Continue cooking until the flame dies out. Add the grilled bananas to the hot rum mixture and cook 3-4 minutes more.
• To serve, place a large scoop of vanilla ice cream onto each of 6 serving dishes. Place 2 banana halves over the ice cream and drizzle with some of the sauce.

Steps:

• Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly., Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat., Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Steps:

• Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.

Steps:

• Leaving skin on, wash bananas thoroughly.
• Cut in half crosswise and then again lengthwise, ending up with four pieces from each banana.
• Cut strawberries in half to make two pieces from each.
• Whisk together orange juice, sugar and cinnamon in a large bowl.
• Add bananas and strawberries and toss gently to coat.
• Let marinate for at least 15 minutes or up to 3 hours.
• Grill bananas and strawberries cut-side down over medium-low heat about 2 or 3 minutes.
• Remove strawberries and set aside.
• Turn bananas over and continue cooking skin side down about 5 more minutes or until the skin pulls away from the banana.
• Remove skins from bananas and place 4 pieces into each serving bowl.
• Top with ice cream, then sauce, then whipped cream.
• Place 4 pieces of grilled strawberry on top.
• Garnish with chopped nuts.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
• Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

Steps:

• Combine butter, honey and lemon or lime juice.
• Peel bananas, cut in half lengthwise and brush generously with honey mixture.
• Place banana pieces on preheated, medium hot grill and grill 4 to 5 minutes turning once, brushing frequently with remaining honey mixture.
• Remove from bbq.
• Place on 8 individual serving dishes and drizzle 1 tablespoon liqueur over each serving, if using.
• Alternately, place all servings on a heat resistant platter, drizzle 8 tablespoons liqueur over all and flambe.