Grilled Glazed Bananas Food

HONEY-RUM GRILLED BANANAS

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

GRILLED BANANAS WITH MAPLE CREME FRAICHE

Steps:

• Preheat grill.
• Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
• Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.

BANANAS GRILLED IN THEIR PEELS WITH A HONEY-RUM GLAZE

Steps:

• Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve.
• Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks.
• Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
• Remove, discard peel, and serve immediately with 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 BANANAS FOSTER

Steps:

• Preheat a grill pan or grill grate over medium heat.
• Melt butter in a small saucepan over medium heat. Add the brown sugar, salt, and pumpkin pie spice. Bring to a boil, stirring until the sugar has completely dissolved. Simmer until mixture thickens about 5 minutes. Remove from heat, stir in the vanilla and set aside.
• Cut each banana lengthwise, leaving the skin on and brush with butter and brown sugar sauce. Oil the grill pan and arrange the bananas, cut side down, on the pan. Grill until caramelized, about 4 minutes. Turn the bananas and grill until the skins are blackened bananas are soft and warmed through, about 5 minutes more. Baste frequently with the sauce during the cooking process.
• Remove from grill to a serving platter and serve with a scoop of vanilla ice-cream, drizzled with remaining sauce.

GRILLED BANANAS FOSTER

Steps:

• In a small bowl, combine the brown sugar, butter and rum. Cut bananas into 1-in. slices; place each banana on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with brown sugar mixture. Fold foil around banana mixture; seal packets tightly., Grill, covered, over medium heat for 7-9 minutes or until bananas are tender. Open foil carefully to allow steam to escape. Serve with ice cream.

GRILLED PINEAPPLE AND BANANAS WITH LEMONADE GLAZE

Steps:

• 1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
• 2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
• 3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
• 4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

BANANAS FOSTER ON THE GRILL

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.

MY FAVORITE GLAZED BANANA CAKE

Steps:

• In mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, combining well, then add vanilla.
• In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
• Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
• Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
• Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
• Allow to cool in pan before glazing.
• GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
• Decorate surface of glazed cake with nuts, if desired.
• This cake refrigerates very well, making it a great"make ahead" dessert.
• For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

GRILLED GLAZED BANANAS

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.