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That’s (Grilled) Bananas!

A few years ago, I was spoiled by having a deck large enough to host weekly cookouts. My friends brought the food and I provided the charcoal and drinks. It was a summer of grilling experimentation and large, icy pitchers of alcoholic beverages.

One weekend the pitcher was Mai Tais, a classic tiki cocktail made with rum, curaçao liqueur and lime juice. The recipe called for both dark and light rum so there was quite a bit of booze left over. At the time, grilled fruit recipes seemed to be in every food magazine, and I came across one for grilled bananas with a rum glaze. The thought of grilling bananas, let alone adding rum to them, had never crossed my mind. As it turns out, they’re so easy and so delicious.

The recipe was simple enough.

Stir together the following:

2 tablespoons dark rum

2 tablespoons honey

1/4 teaspoon of cinnamon (I do this to taste)

Cut the bananas in half lengthwise. Spoon or brush the sauce over the exposed part of the banana. Place them peel-side down on the grill, and let sit for a few minutes until marks appear on the peel. If there’s some extra sauce, drizzle it on the bananas while they’re cooking. Flip over and cook for a few minutes on the other side until there are grill marks. Serve with chocolate ice cream or frozen yogurt.

This past weekend, a friend had a rooftop barbecue and thought it would be fun to make more boozy bananas. But all out of rum, I had to figure out what else would be good with the fruit. I grabbed the bottle of Laird’s Applejack that was used for my Sangria a few weeks ago, and I learned something.

Apples + honey + cinnamon + bananas = DELICIOUS

The glaze was a little lighter made with the Applejack and I tasted some of the apple notes on the finished dessert. Next, I am going to have to try this with Bourbon or Irish Whiskey. Who wants to invite me to their next cookout?

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