Every so often, I come across an unfamiliar idea and recipe for
the grill. In most cases, the technique or recipe is very good and
practical. In other cases, it seems like a waste of money, food and
time.
Every so often, I come across an unfamiliar idea and recipe for the grill. In most cases, the technique or recipe is very good and practical. In other cases, it seems like a waste of money, food and time.
Then there are the strange ones. They become just a bit stranger when they have a loyal following. This happens to be the case with one version of grilled bananas.
Bananas usually grow in tropical areas. If you’ve had the opportunity to visit Bonfante Gardens in Gilroy, you may have strolled through the climate-controlled greenhouse. About halfway down the path from both doors, you can seen a banana tree. Seeing bananas growing on the tree is a special treat, as the South Valley does not have the necessary natural environment.
I should also correct myself in saying that the banana is not a tree. According to many Web sites, the banana is actually a plant that grows from a rhizome. It is a clumping tropical herb with a stem that many mistake for a tree trunk. The banana shares the same botanical family as berries. All this seems very confusing for a fruit that is nutritious!
A few months after I started this column, I began receiving some interesting requests. I had a couple of friends who were curious about the topics I would discuss, and they wanted to know if I would talk about grilled bananas. It just so happened that both of them were talking about a similar method, too. I thought bananas would make a perfect grilled dessert because they are large and won’t fall through the grate of the grill.
However, the method my friends were talking about was quite a bit different. Bananas directly on the grill was one thing, but grilling them with chocolate and in the skin – well, that one completely blew me away!
Each of my friends recounted their experiences with grilled chocolate bananas. One was at a barbecue where the bananas were served for dessert. The other was camping when she learned of this method.
Grilled chocolate bananas are comfortable on the grill and campfire. I was intrigued and excited.
There were two unfortunate obstacles I came across when educating myself about grilled bananas. First, both friends were young children and they couldn’t recall how to make the recipe. Second, I don’t like bananas. Experimenting with the method was out. I decided that I would do some research to find a recipe.
One of my friends remembered chocolate and nuts in their grilled chocolate banana – which I did not find a recipe for – and the other remembered chocolate and marshmallows – which I did find a recipe for. Theorizing that the method used for both recipes would be similar, I concluded that creating the chocolate and nut combination would be simple.
I also came across another interesting grilled banana recipe. This one is for grilled banana splits, which I found on the McCormick Web site. The recipe features ground cinnamon as a flavor enhancer. The ingredients are combined in a foil pouch and then grilled. When grilling, it makes its own sauce, which is spooned over the bananas.
As I said before, I don’t like bananas very much. I did not experiment with either of the recipes, but since they are from credible resources, I am confident of the quality of the outcome. I must admit that both versions sound tempting.
I promise that if you try these grilled bananas, I will try them too. Who knows? I may develop a taste for bananas and become a loyal follower of the grilled chocolate banana.
Grilled Chocolate Bananas
From whatscookingamerica.net
Serves 4
4 bananas
2 ounces semi-sweet chocolate chips
2 ounces miniature marshmallows
Whipped cream or ice cream, optional
Step 1: Preheat grill. Using a sharp knife, make a slit along most of the length of the unpeeled banana skin and almost through the bananas. Push chocolate chips and marshmallows into the slits; push the bananas closed. Wrap each banana tightly in aluminum foil.
Step 2: Place the banana packets on the grill rack and cook for 10 minutes, turning the packets after five minutes. Remove from the grill. Carefully open the banana packets and remove the cooked bananas from the aluminum foil. Note: You can serve in the aluminum foil.
Step 3: If desired, serve with either whipped cream or ice cream. Serve with a teaspoon to scoop out the cooked banana flesh covered in melted chocolate.
Tropical Banana Splits
From www.mccormick.com
Serves 6
6 firm-ripe bananas
6 tablespoons brown sugar
6 tablespoons butter or margarine, melted
1 1/2 teaspoons Ground Cinnamon
vanilla ice cream or frozen yogurt
chocolate syrup
flaked coconut, toasted
Step 1: Preheat grill. Peel bananas, reserving half of each banana skin. Slice each banana in half lengthwise. Place two banana halves on a banana skin and center on a 12-inch piece of heavy-duty foil.
Step 2: Combine sugar, butter and cinnamon in a small bowl and spoon over bananas. Tightly wrap bananas in foil. Place on grill rack and cook 10 minutes. Remove from grill. Open and remove bananas to serving bowls. Spoon cinnamon sauce from foil pouches over bananas.
Step 3: Top with scoops of ice cream, chocolate syrup and toasted coconut.
