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Grilled Bananas with Ice Cream and Caramel

Photo: Kate Sears; Stylist: Gerri Williams for James Reps
Prep time 25 mins
Cook time 4 mins
Yield Serves: 6
As if Grilled Bananas with Ice Cream and Caramel wasn't decadent enough—top off this dessert with coconut, chocolate shavings or chopped toasted pecans, walnuts or almonds.

Ingredients

  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 6 firm but ripe bananas
  • 6 scoops vanilla ice cream

Nutrition Information

  • calories 558
  • fat 24 g
  • satfat 14 g
  • protein 6 g
  • carbohydrate 86 g
  • fiber 3 g
  • cholesterol 107 mg
  • sodium 77 mg

How to Make It

  1. Make caramel: Stir sugar and 1/2 cup water in a pan over medium-low heat until sugar dissolves. Raise heat to medium-high. Watching carefully, boil syrup without stirring until it is a dark amber color, 10 to 15 minutes. Remove from heat and carefully pour in cream (mixture will bubble up and splatter). Reduce heat to low; cook, stirring constantly, until mixture thickens and becomes smooth, 2 to 5 minutes. Remove from heat; whisk in butter, vanilla and salt.

  2. In a bowl, mix brown sugar and cinnamon. Warm honey in microwave for 15 seconds.

  3. Preheat grill to medium-high. Cut unpeeled bananas in half lengthwise. Brush cut sides with honey; sprinkle with sugar mixture. Oil grill. Place bananas on grill, cut sides up. Cook until bananas are tender and flesh pulls away from skin, 3 to 4 minutes.

  4. Using 2 spoons, gently remove 2 banana halves from peels. Place 2 halves in a bowl, top with ice cream and drizzle with caramel. Repeat with remaining bananas, ice cream and caramel.