Storm the Cassoulet

Grilled Bananas

on June 5, 2014

grilled banana

It’s essential that you leave the skins on.

You want sturdy bananas/slightly green.

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.

When the skin starts to pull away from the flesh of the banana, they’re finished.

Remove the peel and serve with vanilla ice cream, dulce de leche, and a little sprinkling of the dessert rub. Serve with rum??

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