Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 banana, 1 piece of bread, and 3/4 tablespoon sauce)
Photo: Oxmoor House 

How to Make It

Step 1

Ready a grill or grill pan on medium-high heat.

Step 2

Melt 1 1/2 tablespoons of the butter, and evenly brush on the sides of the bread "blocks."

Step 3

Sprinkle the granulated sugar evenly on a small plate. Dredge the bread blocks evenly in the sugar. Set aside on a plate.

Step 4

Combine 1 tablespoon of the butter, the brown sugar, the rum, the pepper, and the salt in a small saucepan. Bring to a simmer over medium-high heat. (Be careful; the rum will flame up when it comes to a boil.) When flames subside, stir with a whisk until it is a uniform, syrupy sauce.

Step 5

Spray the bananas lightly with cooking spray.

Step 6

Grill the bananas, depending on level of ripeness, for 2 to 4 minutes on each side or until well marked, brushing evenly with the rum sauce all the while.

Step 7

Carefully remove the bananas from the grill. Set aside on a platter.

Step 8

Grill the bread blocks on all sides for about 20 seconds, or just long enough to mark them.

Step 9

To serve, spoon some of the rum sauce on 4 plates, top each with a piece of grilled brioche, and spoon the bananas over the bread.

Cooking Light Mad Delicious

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