Recipe courtesy of Danny Boome
Grilled Bananas with Cinnamon Creme Fraiche and Honey
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 204
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 12 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 204
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 12 mg
- Sodium
- 13 mg
Ingredients
Directions
- Remove bananas from the bunch. Place whole bananas with skins on a preheated grill to medium. Grill for about 7 minutes turning once until the skins begin to brown and soften.
- Remove the bananas from the grill with tongs. Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Top with a dollop of creme fraiche and some diced strawberries. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.
- Danny's note: This dish is a great make-your-own dessert. Just set out a tray of grilled bananas and bowls of the toppings. Guests can top assemble their own desserts.
