½ Cup Butter (room temp; not melted) 1 tspCinnamon
¾ Cup Brown Sugar, firmly packed 1 qtVanilla Ice cream
½ Cup Walnuts or Pecans, finely chopped (pieces size of small pea) 1 CupHeavy Whipping Cream, whipped and chilled
¾ Cup Coconut (sweetened, flaked) 8 Bananas, large and Yellow, w/a little green on skins
1 tsp Vanilla Extract
1-2 Tbs Liquere of Choice (brandy or rum seems best)
InstructionsPut grid in Egg. While Charcoal is ramping up to 350 F temp, stir together butter, brown sugar, walnuts, coconut, vanilla, liquere, and cinnamon in medium mixing bowl until well-combined. Note: this topping may be made up to 2 days ahead, covered and refrigerated. Cut stem ends off bananas. Carefully cut bananas into even halves lengthwise. Do not peel them. Place cut bananas on baking sheet, skin side down. Spread topping on banana halves, allowing about 2 Tablespoons per banana half. When bananas have been topped and Egg is at 350 F, place halves on grid, skin side down, leaving ½ inch space around each. Close lid. Top vent should be quarter way open. Bottom vent open about ¼ to ½ inch. Temp is forgiving with this recipe but should keep a range between the 325-350. Cook 17-20 minutes. Finished bananas will pull slightly away from sides of skins and coconut will be slightly crispy. Skins will be dark brown. Do not let coconut blacken. A little charring around edges is okay. Remove bananas with long spatula. Allowing 2 halves per serving, place on plate and top with scoop of ice cream, dollop of whipped cream and an additional dusting of cinnamon, if desired. NotesBefore spreading topping mixture, if it seems loose,add more coconut.
Use firm bananas for best results.
Use of wood chips is not a good idea; heavy smoke taste to be avoided.
Banana halves closest to edge of grid will cook a little faster.
Nuts must be finely chopped to spread properly.Number of Servings: Time to Prepare: