Grilled Bananas

Misippi Egger · February 2009

Anybody done any grilled bananas for a dessert?

I faintly recall a grilled banana and ice cream picture in the past. Any recent posts or experience with this?

"Sparky" · February 2009

How about bananas foster,ALA RTD? :woohoo: Great stuff :woohoo:No recipe though :(

BENTE · February 2009

they are pretty easy

here is how i did them

Dessert, Bananas Foster, Rick's Tropical Delight

WoW! you guys are in a posting flurry today! i read from work, but i cannot post from work.so anyway, the bananas foster recipe is from Mario Batali, my hero...from his Mario Tailgates NASCAR Style cookbook.

INGREDIENTS:
4 bananas, ripe, but not over-ripe (i used 6 per pan at the eggtoberfest)
1/2 stick butter
6 Tbs of packed brown sugar (i used 1/2 cup at eggtoberfest)
1/2 tsp cinnamon (i used 1 teaspoon at eggtoberfest)
2 oz 151 rum
vanilla ice cream

Procedure:
1 get everything ready because it goes pretty quick once you get started...
2 peel and half the bananas lengthwise (i cut them the other way at eggtoberfest and usually do because there is more surface area to hold onto the sauce and it's easier to stir them... your choice really)
3 heat cast iron skillet over high heat till smoking.
4 put butter in pan. it should melt and start to brown quickly.
5 add brown sugar and stir to form a caramel-like sauce that bubbles quickly such that when you stop stirring, it "foams" quickly.
6 add cinnamon and stir.
7 i do this part a little different than Mario... add bananas and stir to coat with sauce and let cook for no more than two minutes.
8 add 151 rum CAREFULLY!! and dribble the last drops into the fire so it ignites. (mario adds the rum first before the bananas)
9 if rum doesn't light, use a LONG lighter and be ready to jerk your arm back! (you might have observed a little singeing on my arm hair at eggtoberfest)
10 once the flames die off, about 30 seconds, take off heat and serve with vanilla ice cream (i used light whipped cream at eggtoberfest)
11 be very careful with the rum cause it WILL BURN YOU! and that's the last thing i need to be reading on the forum.
12 do NOT let the butter and sugar cook for too long as it will burn and taste like it.
13 enjoy and BE CAREFUL! if you are not comfortable with fire and flaming alcohol, DO NOT ATTEMPT THIS.
14 thanks for all the great comments on this one eggers! and sorry about that third pan whoever got some of that. now you know what burnt butter and brown sugar tastes like *cringe*

Recipe Type
Dessert

Recipe Source
Source: BGE Eggtoberfest '07, Rick's Tropical Delight, 10/22/07

"Sparky" · February 2009

Thanks Terry,I was looking for this recipe a couple weeks ago

I've been wanting to try it since October

BENTE · February 2009

anytime doug

Frank from Houma · February 2009

I'm doing Bananas Balinese in a little while. Vanilla ice cream is a must with it. Here is a photo from last year.

Bananas, Baked Balinese, Christine Hurn

Bananas halves spread with mixture of coconut, butter, brown sugar, nuts and brandy. Then, Egg'd to perfection and topped w/ ice cream and whipped cream.

Ingredients:
1/2 cup Butter (room temp; not melted)
3/4 cup Brown Sugar, firmly packed
1/2 cup Walnuts or Pecans, finely chopped (pieces size of small pea)
3/4 cup Coconut (sweetened, flaked)
1 tsp Vanilla Extract
1-2 Tbs Liquer of Choice (brandy or rum seems best)
1 tsp Cinnamon
1 quart Vanilla Ice cream
1 cup Heavy Whipping Cream, whipped and chilled
8 Bananas, large and Yellow, w/a little green on skins

Preparation Directions:
1 Put grid in Egg.

2 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.

3 Cut stem ends off bananas. Carefully cut bananas into even halves lengthwise. Do not peel them.

4 Place cut bananas on baking sheet, skin side down.

Cooking Directions:
1 Spread topping on banana halves, allowing about 2 Tablespoons per banana half.

2 When bananas have been topped and Egg is at 350 F, place halves on grid, skin side down, leaving ½ inch space around each.

3 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.

4 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.

5 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.
Special Instructions:

1 Before spreading topping mixture, if it seems loose,add more coconut.
2 Use firm bananas for best results.
3 Use of wood chips is not a good idea; heavy smoke taste to be avoided.
4 Banana halves closest to edge of grid will cook a little faster.
5 Nuts must be finely chopped to spread properly.

Source: BGE Forum, Christine Hurn

Desert Filly · February 2009

Here's a recipe that I've used that Jen from the Denver Eggfest used. I did this up at the Tempefest this last year and it was a success.

Black Bananas with Butterscotch

1/2 cup unsalted butter
2/3 cup brown sugar
12 Tbsp maple syrup
1 1/2 cup heavy cream
1/2 tsp vanilla
8 large bananas

Put your butter, brown sugar and syrup in a saucepan and heat slowly onver the grill until butter has melted. Stir in cream and vanilla. Keep it warm.
Put the unpeeled bananas on BGE at about 325 direct. Turning until black all over....about 15 mins. Remove from grill. Slit to open and pull back skin. Scoop out with a spoon...put in 2 oz cups (for eggfest) or over ice cream....and drizzle with the butterscotch sauce. Bananas will be mushy....and that's a good thing.
Enjoy

Kim

Desert Oasis Woman · February 2009

:woohoo: hhmmmmm
thought I was still full from dinner until all these
'nanners showed up :laugh:

Mainegg · February 2009

We do these a lot. very good and easy. and they freeze till you are ready to cook them! I thought I had a picture of them from the NH egg fest but I don't
Banana Wellingtons for Four:
Ingredients:
For the Wellingtons:
8 to 12 sheets of filo dough
4 bananas (ripe, but not too ripe)
3 cups chocolate chips, semisweet or white
1 1/2 cups salted pecans, chopped
1 cup (2 sticks) butter, melted
For Topping:
Whipped cream
1 cup semisweet chocolate chips, melted
Instructions:
Note: Have all ingredients ready prior to removing the filo from the package.
Take two or three stacked sheets of filo dough and brush generously with melted butter. Place one banana on the dough, sprinkle with a handful of chocolate chips and about a 1/2 handful of pecans. Wrap the banana, chocolate and pecans up in a triangular shape and again, brush banana wellingtons generously with melted butter. Place on well greased pan and bake in a 400 degree F oven for about 15-20 minutes. Check often, you do not want to burn the filo! The filo should be a golden brown when removed.
Let cool for 5 or 10 minutes and then drizzle with melted chocolate and put a nice dollop of whipped cream on top.

Tips:
1) If you are familiar working with filo dough (phyllo, fillo, filo) then you know that once the package is opened, anything left over needs to be wrapped immediately, and very securely so that air does not enter the dough. Filo is a very thin middle eastern pastry that dries up very quickly!
2) You can freeze the uncooked wellingtons on a greased pan covered with saran wrap or other plastic wrap, in the freezer so that you can simply pop them in the oven after dinner too. Do not stack the wellingtons as they will not come apart graciously.
3) Again, it's a very simple dish to make. But be sure to wrap leftover filo dough right away. It takes only minutes to dry out and crumble.
Makes 4 servings.
Recipe by: Dolores Casella

Sundown · February 2009

Bambi did these at the '99 Waldorf Egg Fest and they didn't last 5 minutes! They are rich and very filling! There, you're forewarned.

BAKED BANANAS BALINESE
Submitted by: Christina Hurn (aka Bambi) hurn@worldnet.att.net

Bananas halves spread with mixture of coconut, butter, brown sugar, nuts and brandy. Then, Egg'd to perfection and topped w/ ice cream and whipped cream.
Ingredients:
½ Cup Butter (room temp; not melted)
¾ Cup Brown Sugar, firmly packed
½ Cup Walnuts or Pecans, finely chopped (pieces size of small pea)
¾ Cup Coconut (sweetened, flaked)
1 – 2 Tbs Liquor of Choice (brandy or rum seems best)
1 tsp Cinnamon
1 qt Vanilla Ice cream
1 Cup Heavy Whipping Cream, whipped and chilled
8 Bananas, large and Yellow, w/a little green on skins

Preparation Directions:
• Put grid in Egg. While Charcoal is ramping up to 350 F temp, stir together butter, brown sugar, walnuts, coconut, vanilla, liqueur, 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.
Cooking Directions:
• 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.
Special Instructions:
• Before 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.

Misippi Egger · February 2009

Thanks, everyone for the great Banana recipes !

One thing is obvious

these recipes DO NOT belong on the "Weight loss forum". :woohoo:

Grilled Bananas

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