We love combining the dark flavors of the tropics: coffee and chocolate. Put that combination over a tropical fruit like bananas, and it’s near nirvana. We’ve gilded the lily with mocha dulce de leche, but we didn’t think you’d mind. Serve these richly spiced bananas with ice cream or pound cake. Or use them to make a tropical Grilled Banana Split.

Prep: 20 minutes
Grill: 25 to 30 minutes.

– Large cast-iron skillet or heavy-duty roasting pan
– Heat-resistant silicone scraper
– Long-handled tongs.

– Serve the bananas cut-side up in the skins, if you like. Or loosen the bananas from the skins and then scrape them onto a plate, cut-side up.

Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1 can (about 14 ounces) sweetened condensed milk
4 to 5 tablespoons brewed coffee
1/4 teaspoon baking soda
1 ounce bittersweet chocolate, broken into pieces
4 large, just-ripe bananas
2 teaspoons brown sugar
1 teaspoon finely ground espresso beans
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
Oil for coating grill grate.

1. Heat the grill as directed.
2. Mix the condensed milk and 2 tablespoons of the brewed coffee in a large cast-iron skillet or heavy-duty roasting pan until combined. Put the pan on the grill away from the direct heat, cover, and cook until the mixture boils, 8 to 10 minutes. Scrape the pan, especially the bottom, and stir the mixture with the scraper. Cover the grill and cook the dulce de leche until the mixture becomes thick and creamy, like pudding, about 15 minutes more, scraping every 5 minutes to make sure the bottom doesn’t overcook.
3. Remove from the heat and stir in the baking soda. The mixture will bubble up; stir until the bubbles subside. Pass through a strainer into a bowl, and stir in 2 tablespoons of the remaining brewed coffee and all of the chocolate. When the chocolate has melted, stir the dulce de leche until smooth. If the mixture is too thick, stir in another tablespoon or so of coffee. Set aside until ready to serve.
4. Meanwhile, cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut they will lie flat on the grill.
5. Mix the brown sugar, espresso, cocoa powder, and cinnamon in a small bowl. Sprinkle over the cut sides of the bananas, pressing the mixture in gently with your fingertips.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes.


This entry was posted on Thursday, February 21st, 2013 at 5:08 pm and is filed under Mastering Fruit, Dessert, Dough BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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