Grilled Chocolate Bananas Food

GRILLED CHOCOLATE BANANA FOIL PACK

Steps:

• Preheat grill to medium high heat.
• Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
• Insert marshmallows and chocolate chips into the sliced banana.
• Wrap banana up in foil and cook on the grill for 5-6 minutes or bake at 400°F for 5-6 minutes and broil until marshmallows are lightly toasted.
• Unwrap banana and top with cereal. After melt has slightly cooled eat with a spoon.

GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
• Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
• In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

GRILLED BANANAS

Steps:

• Build a charcoal fire or preheat a gas grill.
• Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.
• Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with bourbon or liqueur, if desired.

GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE

Steps:

• Build charcoal fire or preheat gas grill.
• Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
• Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
• Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.

GRILLED CHOCOLATE BANANAS

Steps:

• 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.
• 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.
• If desired, serve with either whipped cream or ice cream.
• You can also prepare these on a campfire, on a bed of low coals.

GRILLED BANANAS

Steps:

• Split bananas lengthwise.
• Sprinkle each half with cinnamon and wrap in foil.
• Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat.
• Grill about 5 minutes, turning occasionally.

GRILLED CHOCOLATE HAZELNUT & BANANA PIZZA

Steps:

• In a small bowl, combine the warm water, honey and yeast. Allow to sit for 10 minutes to proof the yeast. It should be foamy.
• In a large bowl, combine the flour, salt, olive oil and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. Transfer to a lightly floured work surface and knead by hand until a soft smooth dough forms, about 5 to 8 minutes. Form the dough into a ball and place inside a lightly greased large bowl. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, for 2 hours.
• Once done, gently punch the dough down and then transfer to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel.
• Working with one at a time, roll out into a rectangle or a circle. Brush the surface evenly with olive oil.
• Preheat a large stovetop grill pan or an outdoor grill over medium heat. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Carefully flip over and continue to grill on the second side for about 3 to 5 minutes. Transfer to a baking sheet and then continue grilling the rest of the pizza dough.
• Spread the grilled pizza dough with nutella while still warm to melt it slightly. Then top with sliced bananas and chopped hazelnuts. Slice and serve warm.

GRILLED CHOCOLATE-PEANUT BUTTER BANANAS

Steps:

• In a small saucepan over medium heat; heat chocolate syrup until warm. Slowly whisk in peanut butter until well blended. Keep warm until ready to serve.
• Preheat grill.
• Slice unpeeled bananas in half lengthwise. Brush cut ends with melted butter; place face down on hot grill.
• Grill 3 to 4 minutes, or until bananas have softened and grill marks appear.
• Turn bananas; spoon 1 tablespoon brown sugar on each banana half.
• Cover grill; cook until brown sugar has melted and bananas have softened.
• Place grilled bananas on cutting board. Cut each in half diagonally. Slide bananas out of their peels with a spoon.
• Place banana halves in serving dish.
• Place 1 scoop ice cream in center.
• Drizzle with hot chocolate sauce and sprinkle with chopped peanuts.