Grilled Bananas With Mexican Chocolate Sauce Recipes

Steps:

• Combine one chopped 3.2-ounce disk Mexican chocolate and 1/2 cup heavy cream in a medium saucepan over medium heat; cook, whisking constantly, until the chocolate is melted. Remove from the heat. Preheat a grill to medium high. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon in a medium bowl. Halve 4 firm ripe bananas lengthwise, then halve crosswise to form 4 pieces each. Toss the bananas with the sugar mixture. Grill the bananas flat-side down until browned and the sugar is caramelized, about 1 minute per side. Transfer to a platter and drizzle with the chocolate sauce. Sprinkle with sweetened shredded coconut and serve with vanilla ice cream.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
• Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

Steps:

• Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside.
• Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place peeled bananas cut-side down in buttered sauté pan. Cook for 2 minutes;turn over and let cook 2 more minutes.
• Arrange two banana halves on each serving plate.
• Top each serving with two scoops of your favourite ice cream.
• Sprinkle each with 1 tablespoon crumbled chocolate.
• Serve immediately.
• If Mexican chocolate is not available, use a semi-sweet dark chocolate.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
• Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
• Divide the batter among the prepared muffin cups, filling each about 3/4 full.
• Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
• Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

Steps:

• Build a charcoal fire or preheat a gas grill.
• Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.
• Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with bourbon or liqueur, if desired.

Steps:

• Prepare grill.
• Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
• Serve bananas like a banana split with ice cream and chocolate sauce.
• To make rum ice cream:
• In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
• In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
• Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
• To make Mexican hot chocolate sauce:
• In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

Steps:

• Make caramel:.
• Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
• Simmer over medium heat and stir occasionally (about 8 minutes).
• Sauce is ready when it is golden brown; it will thicken as it cools.
• Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
• It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
• Prepare bananas:.
• Combine sugar and cinnamon.
• Slice each banana in half lengthwise.
• Roll each banana half in cinnamon sugar, until completely coated.
• Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
• Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
• To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.