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Author Notes: S'mores sch'mores. This is my go to grill dessert. Quick, easy and delightful. I have a friend who gives us a wonderful box of English Almond Toffee each year. I like to crumble it and use it as a topping for lots of desserts. —thirschfeld
- 1/2 cup unsalted butter
- 8 firm bananas, still in the peel, not green but not brown either
- 1/2 cup maple syrup
- 1/2 cup your favorite English toffee bar, crumbled
- Clean your grill grate of any remnants of dinner. If the coals have died down, make sure you add a few and let them get going. You want good direct heat. It doesn't have to be blazing but if should be hot. You want the first 1/8 inch of the bananas to cook and caramelize, but not the whole banana.
- Leaving the peels on your bananas, use a sharp knife to halve them lengthwise down the middle, from tip to tip.
- Place the butter into a small sauce pan and place it on a hot spot on the grill. Let the butter melt. Lightly butter the cut side of the bananas and set them aside.
- Add the syrup to the butter and let it come to a boil. Stir it around to combine and then move it to an area to simmer.
- Grill the bananas. Once they are caramelized, turn them over and let the peel side cook for 30 seconds or so. This makes them easier to peel.
- Peel the bananas gently, plate, sauce, and garnish.
- This recipe is a Community Pick!
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