Bananas for Grilled Bananas

May always makes me think of grilled bananas and that is because I first grilled bananas at Memphis in May World Champion Barbecue Contest. At Memphis in May, where pork is King, I spied my forgotten breakfast banana and grilled it with a little “dessert rub” made with cinnamon and sugar. One taste and I literally went bananas! I was living in New Orleans at the time, and had a love-hate relationship with the butter and sugar-soaked, sautéed Bananas Foster. I loved the flavor but hated the mess and the absurd amounts of sugar and butter—aka calories—that are associated with the classic preparation. Well, hallelujah! Grilled bananas to the rescue! Exploding with flavor, these cinnamon-spiced bananas taste every bit as good as the original Banana Foster, with all the sweetness coming from the fruit itself—slimmed down by the grill.


Grilling Method: Direct/Medium-Low Heat

  • 2 bananas (not too ripe)
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon Pinch of fine-grain sea salt
  • 2 tablespoons honey
  • Best quality vanilla Ice Cream
  • Bourbon or other Liqueur Toasted Pecans


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, cinnamonand salt. 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 a clean cooking grate and cover. Grill for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn them over and cook 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately. I like to serve them on top of vanilla ice cream and drizzle with bourbon or a liqueur such as Frangelico and top with toasted pecans.

Serving Size 4

SweetsElizabeth Karmel