Step-by-step instructions
0/6 done- 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.)
Grilled Bananas with Coconut Caramel Sauce
✦ NewBananas 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’l…
Step-by-step instructions
0/6 done- 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.)
Ingredients (11)
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)
Ingredients(11)
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)
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