Steps:
- 1. Prepare the grill for direct cooking over medium heat (350° to 450°F). 2. Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Brush the cut sides with the 2 tablespoons of melted butter. 3. Brush the cooking grates clean. Grill the bananas over direct medium heat, with the lid open, until warmed and well marked but not too soft, 2 to 3 minutes, without turning. Remove from the grill. Peel the banana halves, cut them into quarters, and set aside. 4. In a large skillet over medium-high heat, melt the 1/2 cup of butter. Add the brown sugar, cinnamon, and nutmeg, and cook, stirring constantly, until it bubbles, about 2 minutes. Stir in the rum and banana liqueur. Allow the liquid to warm for a few seconds and then carefully ignite the rum with a long match or multipurpose lighter. Let the flames die down. Add the banana pieces and cook over medium heat for 2 to 3 minutes or until the bananas curl slightly. Spoon the banana mixture over ice cream and serve immediately
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