Benjamina Ebuehi’s recipe for grilled bananas with bourbon butter - The Guardian

Grilled fruit is the perfect example of a low-effort, high-reward dessert. Just a few minutes on a griddle pan or barbecue, and even the most humble of fruits gets transformed into something sweet and sticky. I’ve gone for bananas here; the flesh develops an addictive caramelised layer that pairs really well with the bourbon butter. Just be sure to use bananas that aren’t too ripe, so they don’t turn to mush.

Grilled bananas with bourbon butter

Prep 5 min
Cook 15 min
Serves 4

80g light brown sugar
1 tsp cinnamon
4 bananas
1 small handful chopped hazelnuts

For the bourbon butter
150g salted butter, softened
1 tbsp light brown sugar
1 tbsp bourbon

For the bourbon butter, whip the butter and sugar until smooth, then whisk in the bourbon – add a little more to taste, if you like.

For the bananas, mix the sugar and cinnamon in a small bowl. Cut the bananas in half lengthways and lay them cut side up on a work surface. Top generously with the sugar mixture, pressing it gently into the flesh.

Heat a griddle pan or barbecue, then lay on the bananas sugar side down. Cook for two to three minutes (try not to move them around), then flip over and cook on the skin side for a minute or two. Brush the flesh with some of the bourbon butter, then lift them on to a serving plate.

Serve the bananas in their skins with more bourbon butter spread on the flesh and some roughly chopped hazelnuts scattered over the top.

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