📝 About This Recipe
This sophisticated take on a campfire classic transforms the humble banana into a gourmet masterpiece using the intense, smoky heat of the grill. As the bananas roast in their skins, the natural sugars liquefy into a rich syrup that mingles perfectly with molten dark chocolate and crunchy toasted nuts. It is an effortless yet impressive dessert that captures the essence of outdoor summer dining with a touch of elegance.
🥗 Ingredients
Main Components
- 4 large Ripe Bananas (firm with yellow skins and a few brown speckles)
- 1/2 cup Dark Chocolate Chips (60% cacao or higher for best flavor)
- 1/4 cup Mini Marshmallows (for a gooey, nostalgic texture)
The Flavor Infusion
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Dark Brown Sugar (packed)
- 1/2 teaspoon Pure Vanilla Extract
Crunch & Garnish
- 1/4 cup Walnuts or Pecans (finely chopped)
- 1 pinch Flaky Sea Salt (such as Maldon, to balance the sweetness)
- 4-5 pieces Fresh Mint Leaves (torn for garnish)
- 1 pint Vanilla Bean Ice Cream (for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat, approximately 375°F to 400°F (190°C to 200°C). Ensure the grates are clean to prevent any savory residue from affecting the fruit.
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2
In a small microwave-safe bowl, combine the unsalted butter and dark brown sugar. Heat for 20 seconds and whisk until the sugar is mostly dissolved.
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3
Stir the ground cinnamon and vanilla extract into the butter mixture until fragrant and well combined.
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4
Place the bananas on a cutting board. Using a sharp paring knife, cut a slit through the peel of each banana lengthwise along the inner curve, from stem to bottom. Be careful not to cut all the way through the bottom peel.
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5
Gently pull the peel apart to create a 'pocket' or 'boat' shape, slightly mashing the fruit inside with a fork to make room for the fillings.
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6
Brush the exposed banana flesh generously with the prepared cinnamon-butter mixture, ensuring it seeps into the crevices.
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7
Stuff each banana pocket with an equal amount of dark chocolate chips, mini marshmallows, and chopped nuts, pressing them down gently into the fruit.
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8
Prepare four squares of heavy-duty aluminum foil. Place each banana in the center of a square and crimp the sides up to create a stable base, but leave the top open to allow for some smoky flavor infusion.
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9
Place the foil-cradled bananas onto the grill grates. Close the lid and grill for 8 to 10 minutes.
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10
Check the bananas after 8 minutes; they are done when the peel has turned dark brown or black and the chocolate and marshmallows are completely melted and bubbling.
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11
Carefully remove the bananas from the grill using tongs or a wide spatula, as they will be very soft.
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12
Let the bananas rest for 2 minutes. Sprinkle each with a tiny pinch of flaky sea salt to brighten the chocolate notes.
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13
Garnish with fresh mint leaves and serve immediately while piping hot, directly in the peel.
💡 Chef's Tips
Choose bananas that are yellow with just a few brown spots; if they are too green, they won't be sweet enough, and if they are too mushy, they will fall apart. For a boozy twist, add a teaspoon of dark rum or bourbon to the butter mixture before brushing it onto the fruit. If you don't have a grill, you can achieve similar results in a 400°F oven on a baking sheet for about 12-15 minutes. To prevent the bananas from tipping over on the grill, you can scrunch the foil into a ring shape to act as a stand. Don't skip the salt! A tiny amount of salt transforms the dessert by cutting through the richness of the sugar and chocolate.
🍽️ Serving Suggestions
Serve each banana with a large scoop of premium vanilla bean or salted caramel ice cream on the side. Pair with a chilled glass of dessert wine, such as a late-harvest Riesling or a Tawny Port. For extra indulgence, drizzle with a bit of warm salted caramel sauce or honey right before serving. Top with a dollop of bourbon-infused whipped cream for a more adult-centric flavor profile. Serve alongside a cup of strong espresso or dark roast coffee to balance the sweetness.