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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Eggtoberfest 2010 - Grill and Brew Club - Roarks Gril

edited November -1 in Desserts

Ingredients

  • 2 bananas (not too ripe)
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons honey
  • Vanilla ice cream, for serving
  • Bourbon or other liqueur, for drizzling, optional

Instructions

We cook these on the egg at whatever temp it is at when we finish dinner. The hotter the grill the quicker they cook.

Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.

Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with bourbon or liqueur, if desired.

Notes

Number of Servings: 8

Time to Prepare:

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