- 2 bananas (between green and ripe)*
- 1/4 cup salted butter
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons orange juice
- 1 orange, zested
- 3 ounces banana liqueur
- 4 ounces dark rum
- Ice cream, if desired
*Cook's Note: You don't want your bananas to be too ripe; otherwise they will fall apart on the grill.
Heat the grill to medium.
Peel the bananas, being careful not to break them. Put the whole bananas on the grill, and cook until grill marks form and the banana is tender but not mushy, about 2 to 3 minutes per side Remove the bananas from the grill to a platter and set aside.
Melt the butter in a large saute pan over low heat. Stir in the sugar, then add the cinnamon, orange juice, and orange zest. Add the banana liqueur and heat through. Stir in the rum and cook until the alcohol burns off, about 2 minutes. Finally, add the grilled bananas and warm them up in the caramel sauce. Arrange the bananas on serving plates and serve with or without ice cream.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.