Recently my husband and I saw a Food Network special where lots of hosts were grilling and making summery dishes. A dessert by Bobby Flay featuring grilled bananas caught our eye. We grill at least once a week and I thought it would be great to put the leftover heat of the charcoal to use making dessert. I was also excited to try this dessert because I saw a good opportunity to use my new coconut whipped cream.
To prepare the bananas for grilling, Bobby Flay did not peel them which is important because the peel gives the banana some support on the grill. He cut them lengthwise so he had two long banana halves. He brushed both sides with a little oil and grilled them for a few minutes on each side. Grilling the bananas caramelizes the sugars on the surface of the bananas and makes them hot, which I think brings a new dimension to the fruit.
Bobby finished the bananas with some creme fraiche and maple syrup but I used my homemade coconut whipped cream and sprinkled on an assortment of berries. Woohoo buddy! Although the whipped cream lost its volume as it hit the heat, the warm bananas and cool coconut cream were a lovely tropical combination. It was a perfect summer evening dessert. What’s more is that in the scheme of desserts, this one isn’t too bad for you.
Grilled Banana Delight
Adapted from Food Network
2 bananas -unpeeled
Canola or other neutral oil
1 cup fresh berries – raspberries, blueberries, blackberries -whatever you like
Preheat grill or use leftover heat after grilling your dinner. Make sure the grill grates are clean. Slice each banana lengthwise. Brush both sides of the banana halves lightly with oil. Grill bananas cut side down for 2 minutes. Turn the over and grill another 2 minutes or so. Remove bananas from their peels and cut each half in the middle – giving you four banana pieces. Place the bananas on a serving plate and top generously with coconut whipped cream. Sprinkle with fresh berries and serve immediately.