Fried Bananas with Salted Caramel

• Pour sugar into a deep saucepan and place it on the grill grate, preheated to 180°C.
• Close the grill lid and monitor the melting process.
• Once the sugar is fully melted and turns a dark amber color, gently stir it.

Incorporate the cream:

• Heat the cream separately.
• Gradually add the hot cream to the caramel while stirring—be careful, as it may splatter.
• Remove the saucepan from the grill and mix in butter, vanilla, and sea salt.
• The caramel may seem runny at first but will thicken as it cools.

Prepare the toppings:

• Chop the peanuts and toast them in a dry pan.

Grill the bananas:

• Peel the bananas and grill them over high heat until golden and soft.

Assemble and serve:

• Place the grilled bananas on a plate, drizzle with salted caramel, and sprinkle with toasted peanuts.