Grilled Bananas

I love making grilled bananas when I want a quick dessert that feels a little special without much effort. Brown sugar and cinnamon caramelize beautifully on the grill for a warm, simple treat.

This simple dessert is ready in minutes and makes the perfect finish to a cookout or summer meal. I like serving them with chopped walnuts for a little extra crunch.

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I started making this grilled banana recipe when I wanted a simple dessert to throw on the grill after dinner without making a full batch. I found that keeping the grill on low heat makes a big difference because the brown sugar has time to caramelize before the bananas become too soft. Making just two servings also means I can use bananas that are ripe without worrying about extra leftovers.

Bananas with a little firmness hold up much better than very ripe ones. They still become soft and sweet, but they are easier to flip and keep their shape on the grill. I like serving these warm on their own or with a handful of chopped walnuts when I want a quick dessert after a cookout. Other simple banana desserts I like to make are minatamis na saging (a Filipino sweetened banana) and banana turn Filipino lumpia.

Ingredients

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• Bananas
• Light brown sugar
• Ground cinnamon

Scroll down to the recipe card for quantities used.

Instructions

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1. Slice the bananas in half lengthwise.
2. Mix the brown sugar and cinnamon, then sprinkle over the cut sides.
3. Grill cut side down over low heat for about 5 minutes until caramelized.
4. Flip and grill for 1 more minute.
5. Transfer to a plate, garnish with chopped walnuts if desired, and serve warm.

Tips

• Oil the grill grates lightly before cooking to help prevent the bananas from sticking.
• A thin metal spatula makes it much easier to lift and flip the bananas without breaking them.
• If your grill has hot spots, move the bananas to a cooler area if the sugar starts browning too quickly.
• Serve the bananas as soon as they come off the grill for the best texture and warm caramelized topping.

Variations

This recipe is easy to customize with a few simple changes. Try these substitutions and variations to use what you have on hand or create a different flavor combination.

Substitutions

• Use dark brown sugar instead of light brown sugar for a deeper caramel flavor.
• Swap the cinnamon for pumpkin pie spice or apple pie spice for a different flavor profile.
• Replace the walnuts with pecans, sliced almonds, or toasted coconut for added crunch.

Variations

• Add a few dark chocolate chips after grilling and let them melt over the warm bananas.
• Top with a scoop of vanilla ice cream or frozen yogurt for a simple summer dessert.
• Finish with a spoonful of peanut butter or almond butter for a richer dessert.

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Storage

Store leftover grilled bananas in an airtight container in the refrigerator for up to 2 days. The bananas will become softer as they sit, but they are still great served warm over oatmeal, yogurt, or ice cream.

To reheat, warm them gently in the microwave in 15 to 20 second intervals or heat them in a skillet over low heat until warmed through. Avoid overheating, as the bananas can become overly soft.

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Recipe

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Grilled Bananas for Two

Sweet, caramelized bananas make an easy dessert with just a few simple ingredients. This grilled banana recipe is perfect for cookouts, camping, or summer evenings.

Prep Time3 minutes mins

Cook Time6 minutes mins

Cool1 minute min

Total Time10 minutes mins

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings (Adjustable): 2

Calories: 128kcal

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Ingredients

• ▢ 2 medium bananas
• ▢ 1 tablespoon light brown sugar
• ▢ 1/16 teaspoon ground cinnamon

OPTIONAL:

• ▢ chopped walnuts as garnish or texture contrast

Instructions

• Slice bananas in half, lengthwise. Place on a plate, cut side up. In a small container, combine brown sugar and cinnamon.
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• Sprinkle brown sugar mixture over sliced bananas evenly.
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• Heat the grill on low and place sliced bananas, cut side down. Grill undisturbed for 5 minutes until the sugar has caramelized or until the desired grill marks are achieved.
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• Gently flip the bananas and grill for 1 minute, skin side down. Transfer on a serving plate. Top with chopped walnuts if desired.
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Notes

I used Cavendish banana, but plantains and saba work too.

Saba is readily available in Philippine supermarkets, side street vendors, and wet markets (palengke).

Use firm and not too ripe bananas. It will hold its shape as it grills.

1 tablespoon of light brown sugar was used. But if a more pronounced caramelization is desired, add an additional 1 tablespoon.

For vegans, use raw brown sugar.

Minimal ground cinnamon was added, and it is ideal for those who aren’t fond of cinnamon. But if you love cinnamon, add more as desired.

Chopped walnuts are added not only as a topping or garnish but to add texture.

Nutrition

Calories: 128kcal | Carbohydrates: 33g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 431mg | Fiber: 3g | Sugar: 20g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.4mg

Equipment

Knife

Kitchen tongs

Cast iron grill

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