Grilled Bananas with Salted Caramel
Sweet, smoky, and irresistibly indulgent—this dessert is the perfect way to end a grilling session! Caramelized bananas, coated in a luscious salted caramel sauce, topped with crunchy roasted peanuts… it’s a flavor explosion in every bite.
The secret? Cooking the caramel right on the grill, allowing it to develop a deep, rich flavor. Serve these grilled bananas warm, drizzle them generously with the silky sauce, and enjoy a simple yet unforgettable treat!
Vladimir Arustamov has grilled everything from meat to vegetables, and now he's grilling dessert—fried bananas with salted caramel. The recipe was so tempting that I couldn't resist sneaking a bite once the shoot wrapped up.
Ingredients
Method
- Prepare the 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.