Grilled Bananas- Cheap (and Fun) Dessert
Grilled Bananas- Easy, Cheap, and Delicious
Bananas are one of my favorite foods- they actually came in 3rd on my list of seven foods that I would choose if I could only eat seven foods.
Bananas are cheap, about 70 cents per pound. If you figure out the cost of a banana at the grocery store, it works out to around 25 cents for each banana.
Bananas are also nutritious, high in potassium, low in fat, and generally good for you. What could be better than that? How about a GRILLED banana?
I have eaten bananas for many years, but never thought to grill one. What made me decide to grill a banana?
Grill a Banana?
My wife was away for lunch today. I was at home with 2 hungry kids, not to mention myself. I noticed we had a bunch consisting of 5 large bananas. There was a sticker on the bananas that said "Grill".
"Grill what?", I wondered. Did this mean to eat a banana while you grilled meat or something? I was curious enough to go to the Dole website to see what the cryptic sticker meant and how that related to grilling since I like grilling.
On the Dole website, I found simple instructions on grilling bananas. I gave it a try, and discovered a better way to grill bananas.
Improving Dole's Grilled Banana Instructions
The instructions on Dole's website said to grill the bananas with peels on for 4 minutes on each side over medium heat on the grill. Easy enough. Did that.
I called my sons over to witness the unpeeling of the first one and a taste test. We carefully removed a small section of peel and used a knife to extract a sample which we all tasted. Everyone was disappointed. It looked and tasted like a slightly warm banana. In fact, it was a slightly warm banana. I have had bananas foster and know the true potential of cooked banana flavor. Back to the grill!
I grilled the bananas much longer than Dole's instructions. I kept them on for 10 more minutes on each side. Some of the bananas actually split open near the end of grilling and were bubbling banana juice. The picture below shows what they look like when fully grilled.
Don't worry, bananas have enough water inside that they are hard to burn. The peels turn black and the stem chars a bit, but the inside of the banana does not burn at all.
Intense Banana Flavor after Grilling
While the bananas are still hot, carefully cut a line down each banana and dump it into a bowl. The consistency will be sort of liquid, something like Malt-O-Meal. Mash the grilled bananas with a fork until they are a nice even consistency.
Make sure to taste before adding anything while they are still hot. I got the most intense banana flavor I have ever experienced. It was so strong it seemed like artificial flavor- but I know it wasn't since real bananas are the only ingredient.
I served the grilled banana in bowls. We added the following toppings, all good:
Some other toppings that would be good:
- Toasted Coconut
- Chopped almonds
- Real maple syrup
- Vanilla ice cream!
Try Grilled Bananas at your Next Cook Out
Grilled bananas are so easy to make, you might as well give it a try. You could grill bananas after your main course as a desert. Grilled bananas are much healthier than toasted marshmallows, and less messy as well. What else could you grill that only costs 25 cents and tastes so good?
You might want to start with Dole's recommendation to grill 4 minutes per side. I think their intention was to have something that still resembled a banana after grilling. If you don't like that, you can always grill them longer like I did. I recommend you try at least one fully grilled banana to get the full banana flavor experience.
Grilled bananas are a good project to put kids in charge of making since they are so easy and do not involve handling raw meat. Use tongs to turn the bananas on the grill and to take them off of the grill when done. The bananas do get hot, but are easily handled with tongs. The trickiest part is slicing them open while hot and transferring the inside to a bowl- if kids are doing this part, make sure the bananas cool down enough first. Enjoy!
© 2013 Dr Penny Pincher