In this pandemic summer, who doesn’t want to eat and cook outdoors? And if you are lighting the grill, don’t forget the dessert.
I am bananas for grilled bananas. Quick and easy, they become instant favorites and remind you of classic desserts. And there are many variations – you can make grilled banana s’mores, grilled banana slices, grilled bananas with peanut butter and jam, grilled banana pudding, etc.
One of my favorite desserts used to be Bananas Foster: vanilla ice cream topped with rich brown sugar, buttery, sauteed and hot plantains, and roasted nuts. But I never eat it anymore. When I discovered that I could roast bananas and get almost the same flavors without washing a sticky skillet, and I could also save around a thousand calories, I never looked back.
The key to roasting bananas is to leave them in their protective skins. Cut a banana once lengthwise and once crosswise, so that each banana is in four pieces. Because I like a bourbon-flavored Banana Foster instead of rum, sprinkle the cut side of the bananas with a bourbon that has predominantly vanilla and caramel notes.
Next, I make a simple “dessert” of white sugar, cinnamon, and a pinch of fine-grained sea salt. You can use this sweet massage with good results on any fruit you are cooking. I throw some rubbing on the cut side of the bananas and let them sit for five minutes. This is enough time to allow the natural sugars and bourbon to absorb and dissolve the friction. Then it’s time for the grill.
I generally roast the plantain with the cut side down for a minute or two to get grill marks, but that’s not necessary. What is necessary is to let the banana cook skin-side down until fully cooked and the fruit begins to withdraw from the skin. The skin will be black, but the banana inside will be warm, slightly caramelized, soft and fragrant.
Roasting the banana transforms the fruit from something that can sometimes be starchy and tasteless into a tropical flavor bomb. Peel the banana before serving it, so it doesn’t matter how black the skin turns while protecting the banana.
When I’m short on time but want to serve an unexpected audience, this grilled banana ice cream with Dulce de Leche and Shredded Halva is my quick and easy take on a grilled banana ice cream.
Once the bananas are roasted, it’s time to make dessert. In this case, an ice cream.
I often make homemade dulce de leche by carefully boiling a can of sweetened condensed milk until the sugars in the milk cook and turn into a deep toasted caramelized sauce like caramel. But these days, you can buy a great dulce de leche sauce and dulce de leche ice cream at the grocery store.
I remove the roasted bananas and serve them hot on two scoops of my favorite dulce de leche ice cream. That’s just pretty good, but I don’t stop there. I sprinkle a little more bourbon on top and, if I’m indulgent, an extra tablespoon of dulce de leche. And then my secret ingredient: a generous layer of grated halva on top.
You can remove the extra bourbon and extra dulce de leche, but don’t remove the grated halva.
Halva is a Middle Eastern sweet made with tahini (sesame paste) and sugar. It’s my new “nuts” topping for ice cream; I have put my dear nuts and walnuts in the closet.
I have eaten halva in chunks for years and am a supporter of the artisanal variety from Hebel & Co. It has crunchy pieces of walnut sugar mixed with the creamy texture of halva. And that’s what led me to the grated halva.
These are caramelized crunchy shards, and for a texture lover like me, another level of greatness. It’s like a sweeter, nutty, sweet and slightly salty version of cotton candy. The sesame flavor is delicate and gently complements mellow bananas and dulce de leche ice cream. But the best part is that the crisp and crunchy texture makes you want to take another bite and another bite!
Grilled Bananas with Dulce de Leche and Halva Grated
For 4 people
Direct / medium-low heat
2 bananas (not overripe)
2 tablespoons bourbon, divided
2 tablespoons granulated white sugar
1 teaspoon of cinnamon
A pinch of fine-grained sea salt
1 pint of the best quality sweet vanilla ice cream
Dulce de leche sauce, optional
2 tablespoons grated halva (easy to order online)
Don’t peel the bananas. Cut them, on their skin, in half lengthwise and crosswise, so that each banana yields four pieces. Set aside.
Sprinkle the cut sides with half the bourbon. Combine sugar, cinnamon, and salt and mix well. Cover the cut sides of the bananas with the dough by rubbing gently or with your hands. Let the bananas rest for 5 minutes.
Place the bananas cut side down in the center of a clean cooking rack and place the lid on the grill. Cook for 1 minute or until grill marks appear. Using long-handled tongs, carefully flip it over and cook for 4 to 5 minutes or until the skin separates from the banana meat.
Remove the bananas from the grill and serve immediately on top of the dulce de leche ice cream. Top with a generous amount of grated halva. Sprinkle with extra bourbon and extra dulce de leche sauce, if desired.
Serve immediately.
Categories:
Food and drink | Lifestyles
