The banana peel becomes a cooking vessel on the grill. Slit it lengthwise down one side, then all kinds of sweet things can happen inside. The whole package goes over direct heat—you can even put it on a piece of foil set right on top of coals, if you like. Eat it straight from the peel, or spoon it out as a ready-made topping over ice cream. You can have the banana stuffed and ready to go before lighting the fire.
For a variation on the method, try making this Grilled Banana with Marshmallow, Chocolate, and Toasted Walnuts: Substitute chopped toasted walnuts for the peanut brittle and add 2 tablespoons chopped or mini marshmallows. One regular-sized marshmallow should be enough for each banana. Kitchen shears make “chopping” it easy: oil the blades, then snip it into small pieces. —Mark Bittman
If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to cook. In either case, clean the grates.
Put the butter, peanut brittle, and chocolate in a small bowl and mash together. Slit the banana from top to bottom along one side, through the top peel but not the bottom peel. Pull the banana open enough so you can push the filling into the slit.
Put the banana on the grill directly over the fire, slit side up. Close the lid and cook until the peel turns black, about 5 minutes. Transfer to a plate.
To serve, eat right from the peel or spoon over ice cream, angel food cake, or vanilla pudding.
My books include the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6), where I provide all the necessary tools for making the switch to a Flexitarian diet with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action.