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
firm bananas, still in the peel, not green but not brown either
your favorite English toffee bar, crumbled
In This Recipe
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.