Prepare a charcoal or gas grill with a greased grill rack for direct cooking over medium heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Brown sugar and butter carmelize the bananas, grilled to achieve the perfect texture. Top the warm bananas with a decadent rum sauce and ice cream that garnishes Hy-Vee Bakery chocolate picnic cake!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 medium unpeeled bananas, trimmed | ||
| 7 tbsp. Hy-Vee unsalted butter, divided | ||
| 2 tbsp. packed Hy-Vee light brown sugar, divided | ||
| 4 tbsp. Hy-Vee Select 100% pure maple syrup | ||
| 2 tbsp. Cross Keys Barbados rum | ||
| 8 (2x2-in.) pieces Hy-Vee Bakery chocolate picnic cake | ||
| Hy-Vee vanilla ice cream, for serving |
Things To Grab
- Large cast-iron skillet
Directions
Cut unpeeled bananas lengthwise in half; brush cut sides with 1 tablespoon melted butter and sprinkle with 1 tablespoon brown sugar.
Arrange bananas, cut sides down, on grill rack. Grill for 5 to 6 minutes or until peels are dark brown and bananas are softened. Remove from grill; cool slightly. Remove peels from bananas; cut each crosswise in half.
Place a large cast-iron skillet on grill rack to preheat. Remove skillet and add remaining 6 tablespoons butter, maple syrup, and rum. Return skillet to grill. Cook and stir for 4 to 5 minutes or until bubbly. Stir in remaining 1 tablespoon brown sugar until dissolved. Add bananas and cook for 4 minutes more. Remove skillet from grill.
To serve, place 2 banans pieces on each piece of cake; top with a scoop of ice cream and rum sauce.
Nutrition facts
Servings
225 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 60mg
- Total Carbohydrates: 29g
- Protein: 1g
Daily Values
0%
Iron 3%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 5%