This Recipe is part of the Surf and Turf Father's Day Menu
Grilled bananas are a popular street snack in Thailand. Venders put whole bananas on the grill and cook them until the skin turns dark and the inside softens. The flavor deepens and intensifies. A simple brown sugar sauce tops these flavorful bananas. Add a little ice cream and some pizza sugar cookies, and you’ve got a sophisticated dessert.
Ingredients
1 pizza crust, grilled on both sides
2 tablespoons melted butter
1/2 cup sugar
3 ripe whole bananas, unpeeled
9 small scoops of vanilla ice cream
Brown Sugar Sauce
1/4 cup apple juice
1/2 teaspoon cornstarch
1/2 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Directions
1. To make the Brown Sugar Sauce, place the apple juice and cornstarch in a small saucepan and stir until well mixed. Place the saucepan over medium heat and add the brown sugar, butter, vanilla, and salt. Stir, allowing the sauce to come to a boil. Cook for about 5 minutes, until it becomes syrupy. Turn the heat to low to keep the syrup warm, or reheat before serving.
2. Brush the pizza crust generously on both sides with the melted butter, then break it into large cookie-sized pieces. Pour the sugar in a large bag, put the crust pieces in the bag, and shake gently. The crust pieces should be completely coated in sugar.
3. Place the whole bananas, still in the peel, on the grill. They should blacken on one side in about 5 minutes. Turn them over and grill for another 5 minutes, until they are black and soft. If they begin to split open, take them off the grill.
4. Put each banana on a plate or in a banana-split dish. Slit them open and pull the peel apart to reveal the soft, steaming banana. Place three scoops of ice cream alongside the banana and spoon some of the brown sugar sauce over all. Place a couple of pizza cookies next to the banana and serve.
Makes 3 servings
Recipe excerpted from Grilled Pizzas & Piadinas by Craig W. Priebe with Dianne Jacob. Published by DK Publishing. Copyright 2008 by Craig W. Priebe and Dorling Kindersley Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!