Name: Grilled Bananas with Coconut Caramel Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1/3 cup packed brown sugar; 1 (5.4-ounce) can unsweetened coconut cream; 1/2 cup butter; 3 tablespoons light corn syrup; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 firm ripe bananas; 2 teaspoons white sugar; 1/4 teaspoon cinnamon; Unsweetened flaked coconut, toasted (optional); Vanilla ice cream and/or pineapple sherbert (optional)

Grilled Bananas with Coconut Caramel Sauce

Bananas are grilled directly in their peel in this sweet treat sauced with a DIY coconut cream-caramel sauce. For best results, use ripe yet firm bananas–they’ll slip right out of their peel after grilling. Serve with coconut flakes and ice cream.

25 min total 15 min prep 10 min cook 4 488 cal

Instructions

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1 For caramel sauce, stir together brown sugar, coconut cream, butter, and corn syrup in a saucepan. Bring to a boil over medium heat, whisking occasionally to dissolve sugar. Reduce heat to medium-low and simmer, uncovered, 5 minutes. Remove from heat; whisk in vanilla and salt. Keep warm.
2 Meanwhile, preheat an outdoor grill to medium heat (350 degrees F to 375 degrees F/175 degrees C to 190 degrees C). Lightly oil the grate
3 Halve bananas lengthwise, leaving peel on. Stir together white sugar and cinnamon in a small bowl. Sprinkle cut side of bananas with cinnamon-sugar.
4 Grill bananas, cut sides down, until lightly browned and caramelized, 3 to 4 minutes. If you like, transfer to a cutting board and cut banana halves crosswise.
5 Drizzle each banana serving with about 2 tablespoons warm caramel sauce (reserve remaining sauce for another use).
6 Serve with ice cream and toasted coconut (if using). (To store remaining sauce, cover and chill up to 1 week. Caramel will separate; stir and warm before using.)