Grilled Bananas with a Whiskey Caramel Sauce
A quick, simple dessert. Perfect cooked on live fire, charcoal or gas. The whiskey caramel sauce could be used across many other desserts or just over vanilla ice cream.
Ingredients
BANANAS
6 large, firm yellow bananas
2 tbsp lemon juice
2 tsp cinnamon
275g lightly packed brown sugar
Vanilla ice cream (serving suggestion)
SAUCE
115g butter
225g light brown sugar
120ml double cream
½ tsp salt
30ml/2 tbsp whiskey (we used Jack Daniel’s Tennessee Fire whiskey)
Method
1. Add all the ingredients, except for the whiskey to a medium size pan, over medium heat.
2. Increase the heat and bring the caramel to a boil. Once it is boiling, reduce heat to medium-high and gently boil for 3 minutes.
3. Remove the pan from the heat and add the whiskey, stirring constantly, as the whiskey will cause the caramel to bubble back up. Pour into one large mason jar, or individual jars, if sharing the sauce. Keep refrigerated for up to 2 weeks.
BANANAS
1. Prepare a medium (180°C) gas, charcoal or fire grill. A plancha or griddle would work well to save any loss of the sugar mix.
2. Without removing the peel, cut each banana in half lengthwise.
3. Brush each half banana with lemon juice.
4. Combine the cinnamon and brown sugar in a small bowl. Generously coat the cut side of the bananas in the sugar mixture.
5. Place the banana halves on the grill, peel side up. Cook for 2-3 minutes.
6. Turn the bananas over and cook for another 3 minutes.
7. Remove the bananas from the peels (or serve in the peel). Drizzle generously with caramel sauce and serve with vanilla ice cream.
More Recipes Ideas from Kelly Bates
Method
1. Add all the ingredients, except for the whiskey to a medium size pan, over medium heat.
2. Increase the heat and bring the caramel to a boil. Once it is boiling, reduce heat to medium-high and gently boil for 3 minutes.
3. Remove the pan from the heat and add the whiskey, stirring constantly, as the whiskey will cause the caramel to bubble back up. Pour into one large mason jar, or individual jars, if sharing the sauce. Keep refrigerated for up to 2 weeks.
BANANAS
1. Prepare a medium (180°C) gas, charcoal or fire grill. A plancha or griddle would work well to save any loss of the sugar mix.
2. Without removing the peel, cut each banana in half lengthwise.
3. Brush each half banana with lemon juice.
4. Combine the cinnamon and brown sugar in a small bowl. Generously coat the cut side of the bananas in the sugar mixture.
5. Place the banana halves on the grill, peel side up. Cook for 2-3 minutes.
6. Turn the bananas over and cook for another 3 minutes.
7. Remove the bananas from the peels (or serve in the peel). Drizzle generously with caramel sauce and serve with vanilla ice cream.
