Cinnamon And Brown Sugar Bananas On The Grill Recipe

I turn ripe bananas into a Grilled Banana that caramelizes on the outside and conceals a clever sweet center you’ll be eager to uncover.

I never thought simple ripe bananas and brown sugar could spark so much flavor. Grilled Banana fans know the magic when the peel chars and the sugar melts into pockets of caramel.

It’s fast, a little messy, and dangerously easy to eat straight off the grill. I won’t give away my tiny cheat here but warm smoke flips the whole thing from ordinary to something you want to Instagram immediately.

I’m probably biased but i’ve grilled these at midnight for guests and for myself, same result. If you like bold, unfussy desserts that surprise you, this one will make you curious to try it tonight.

Ingredients

• Bananas: natural sweetness, fiber and potassium, soft when grilled, add caramel notes.
• Brown sugar: deep sweetness simple carbs, helps caramelize and sticky glaze
• Cinnamon: warm spice, antioxidants, low calorie, lifts flavor, pairs with bananas.
• Butter: adds richness, fat for caramel texture, not healthy in large amounts.
• Vanilla extract: aromatic sweetness, enhances other flavors, almost no calories really
• Rum or bourbon: optional boozy warmth, adds complexity, alcohol mostly cooks off.
• Lemon juice: brightens sweetness, slight tang, helps balance rich sugary notes.
• Flaky sea salt or nuts: finishing crunch or salty pop, cuts sweetness, adds texture.

Ingredient Quantities

• 4 ripe bananas (about 1 lb / 450 g), firm not mushy
• 1/4 cup packed light brown sugar (about 50 g)
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted (about 30 g)
• 1 tsp pure vanilla extract
• Pinch of salt
• 1 tsp fresh lemon juice (optional)
• 1 to 2 tbsp dark rum or bourbon (optional)
• Vanilla ice cream or whipped cream for serving (optional)
• Flaky sea salt or chopped toasted nuts for finishing (optional)

How to Make this

1. Preheat grill to medium heat, about 350 to 400°F, and oil the grate so the bananas dont stick.

2. In a small bowl mix the brown sugar, cinnamon, melted butter, vanilla and a pinch of salt; stir till smooth. If using lemon juice add it now, it brightens the flavor.

3. If you want booze, either stir 1 to 2 tbsp dark rum or bourbon into the sugar mix (itll mostly cook off) or save it to splash on and flambé carefully at the end. Be careful, alcohol can flare up.

4. Keep the peels on the bananas and slice them lengthwise through the peel and flesh but dont cut all the way through so each banana holds together like a little boat.

5. Spoon or brush the sugar butter mixture into the cut banana flesh, pressing some into the scored lines so it melts in.

6. Place bananas on the grill seam side up; close the lid and cook 4 to 6 minutes, then open and check for caramelization. If you want more char, flip carefully and cook an extra 2 minutes, watching so they dont burn. If you wrapped them in foil cook 6 to 8 minutes then open foil to brown a bit.

7. If youre flambéing, remove bananas from direct heat, drizzle the reserved rum over them and light with a long lighter or match, letting flames die down before serving. Dont do this under a low awning or crowded area.

8. Transfer to plates, serve warm with vanilla ice cream or whipped cream, and finish with flaky sea salt or chopped toasted nuts for crunch. Enjoy.

Equipment Needed

1. Grill (gas or charcoal) with lid, preheat to about 350 to 400 F
2. Long-handled tongs or spatula for flipping and moving bananas
3. Grill brush or a folded paper towel and tongs to oil the grate
4. Small mixing bowl for the brown sugar mixture
5. Measuring spoons and a 1/4 cup measure for the sugar and butter
6. Spoon or pastry brush to spoon or brush the sugar butter into the bananas
7. Sharp paring knife to slice the bananas lengthwise through the peel
8. Long lighter or long match for flambéing, optional but safer than a short lighter
9. Heatproof plates, oven mitts or heatproof gloves, and an ice cream scoop for serving

FAQ

Cinnamon And Brown Sugar Bananas On The Grill Recipe Substitutions and Variations

• Light brown sugar: Use coconut sugar 1:1 for a similar caramel note but slightly drier, or mix granulated sugar + 1 tbsp molasses to mimic brown sugar’s flavor.
• Unsalted butter (melted): Swap for melted coconut oil or ghee 1:1 for the same fat content; use mild olive oil if you want a less sweet, more savory finish.
• Pure vanilla extract: Try almond extract at half the amount (it’s stronger), or vanilla bean paste/ scraped vanilla seeds 1:1 for a fresher, richer taste.
• Dark rum or bourbon (optional): Replace with brandy or an orange liqueur (Cointreau) 1:1, or just use an extra tsp of lemon juice and a splash of maple syrup if you want no alcohol.

Pro Tips

– Pick bananas that are ripe but still fairly firm, not mushy. Slightly underripe ones hold their shape better on the grill, and if one is way too soft chill it for ten to fifteen minutes before slicing so it wont collapse when you cut it. A quick squeeze of lemon on the cut flesh brightens everything and slows browning.

– Warm the butter and brown sugar a bit before you spoon it in, either in a small saucepan or in the microwave for about ten to fifteen seconds, then stir in the cinnamon and vanilla. That way the sugar starts to dissolve and will soak into the scored lines instead of sitting on top, press the mix into the cuts so it melts into the banana.

– Oil the grate well and grill seam side up first so the filling melts without burning, then if you want more char flip carefully for only a minute or two. If your grill runs hot move the bananas to a cooler zone or wrap them in foil and open the foil at the end to brown a bit, youll get fewer flare ups that way.

– If you use rum dont pour it from the bottle over open flames, and dont flambé over a low awning or crowd. For safety remove the bananas from direct heat, use a long lighter and a small amount of alcohol or just add a splash after cooking for aroma. Finish with cold ice cream, a pinch of flaky sea salt or some toasted nuts for crunch, the contrast makes it sing.