Grilled Bananas Foster

Published 07/07 2014 04:16PM

Updated 07/07 2014 04:20PM



8 Tbs unsalted butter

1/2 cup brown sugar

1 tsp cinnamon (optional)

1/4 cup Banana Liqueur

3/4 cup dark rum

4 ripe bananas

3 cups vanilla bean ice cream


• Cut each banana in half, then each half lengthwise, leaving the skin on. Rub with a little butter. Oil the grill pan and arrange bananas, cut side down, on the pan. Grill until caramelized and you have nice grill marks, about 4 minutes. Turn the bananas and grill until the skins are slightly blackened, bananas are soft and warmed thru, about 2 – 3 minutes more. Remove from grill and set aside to cool.


• Meanwhile, in a medium skillet on medium high heat, add the banana liqueur and brown sugar to the skillet. Mix well until the sugar is dissolved. Add the rum and flambé. Turn the stove off and add in the butter and cinnamon. Mix well, making sure all the butter has melted and the sauce is as one. Once mixed, turn your stove back on a medium high heat and cook until sauce thickens, about 5-6 minutes. Note: the sauce should be the consistency of a light caramel sauce.

• Peel the bananas away from the skin and carefully place each one in the skillet with the warm sauce. Using a large spoon, coat the banana well with the sauce and let sit for about a minute.

Presentation:  In a large bowl add a nice scoop of ice cream. Place 2 slices of banana on the sides of each scoop. Spoon the warm banana sauce on the ice cream and serve immediately.

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