So Yummy Grilled Bananas With Caramel Sauce and Crema Mexicana

There’s something truly magical about cooking over an open flame. I remember a family camping trip when I was a kid. We had devoured all the usual campfire fare – hotdogs, baked beans, and of course, s’mores. Feeling a bit adventurous, my dad, always the culinary innovator, sliced up some bananas, coated them in cinnamon sugar, and grilled them over the embers. The smoky sweetness, the melty caramelized sugar, and the cool dollop of crème fraîche on top – it was a revelation. It instantly became a tradition, a reminder that the best desserts are often the simplest.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 8 bananas, nice and yellow, no spots, but not green
• 1 cup white sugar
• 1 tablespoon cinnamon (more if you like)
• 1 (15 ounce) jar Mexican crema

For the Caramel Sauce:

• 1 cup brown sugar
• 3 tablespoons butter
• 3/4 cup warmed heavy cream

Equipment Needed

• Medium saucepan
• Whisk
• Grill
• Squeeze bottle (optional, for caramel sauce)

Instructions

1. Make the Caramel Sauce: In a medium saucepan over medium-low heat, melt the butter. Once melted, add the brown sugar and warmed heavy cream.
2. Simmer the Sauce: Increase the heat to medium and simmer the mixture, stirring occasionally. This should take about 8 minutes. The sauce is ready when it turns a golden brown color. Remember, it will thicken as it cools.
3. Cool and Store: Allow the caramel sauce to cool completely. Once cooled, pour it into a container for easy serving. A squeeze bottle works particularly well for camping trips or controlled drizzling. You can store the sauce at room temperature for a couple of days, but for longer storage, keep it in the refrigerator.
4. Prepare the Bananas: In a small bowl, combine the white sugar and cinnamon. Adjust the amount of cinnamon to your liking.
5. Slice and Coat: Slice each banana in half lengthwise. Then, roll each banana half in the cinnamon-sugar mixture, ensuring it is completely coated.
6. Grill the Bananas: Grill the coated bananas over hot coals. Ideally, you’ll do this after dinner, when the coals are nicely glowing. Avoid a raging fire, as you want gentle caramelization, not burning.
7. Caramelize: Grill the bananas until the sugar begins to caramelize, being careful not to let them burn. Keep a close eye on them; this process can happen quickly.
8. Serve: To serve, place two banana halves on a plate. Drizzle generously with the prepared caramel sauce and top with a dollop of crema Mexicana.

Expert Tips & Tricks

• Perfect Banana Ripeness: Choosing the right bananas is key. You want bananas that are ripe and yellow but still firm. Avoid bananas with too many brown spots, as they will become too soft and mushy on the grill.
• Caramel Sauce Consistency: The caramel sauce will thicken considerably as it cools. If it becomes too thick, you can gently warm it in the microwave or over low heat on the stovetop, adding a tablespoon of cream at a time to loosen it.
• Grilling Temperature Control: Mastering the grilling temperature is crucial to prevent burning. If you’re using charcoal, wait until the flames have died down and the coals are glowing. For a gas grill, use medium-low heat.
• Flavor Boost: A pinch of sea salt added to the caramel sauce elevates the sweetness and adds a delicious contrast.

Serving & Storage Suggestions

These grilled bananas are best served immediately after grilling, while the bananas are warm and the caramel is still gooey. The crema Mexicana adds a cool, tangy contrast that perfectly complements the sweetness.

Leftover caramel sauce can be stored in an airtight container in the refrigerator for up to a week. It may thicken upon refrigeration, so gently warm it before serving.

Grilled bananas are best eaten immediately. If you have extras, they can be stored in the fridge, but the texture will soften. They are best enjoyed fresh off the grill!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	423.8 kcal	N/A
Calories from Fat	N/A	28%
Total Fat	13 g	19%
Saturated Fat	8 g	40%
Cholesterol	42 mg	14%
Sodium	55.7 mg	2%
Total Carbohydrate	80.3 g	26%
Dietary Fiber	3.6 g	14%
Sugars	66.1 g	264%
Protein	1.9 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Delight: For a dairy-free option, use coconut cream instead of heavy cream in the caramel sauce and a plant-based alternative to crema Mexicana.
• Spice it Up: Add a pinch of cayenne pepper to the cinnamon-sugar mixture for a subtle kick.
• Nutty Crunch: Sprinkle chopped toasted nuts, such as pecans or walnuts, over the bananas for added texture and flavor.
• Boozy Bananas: Add a tablespoon of rum or bourbon to the caramel sauce for an adult twist.
• Seasonal Fruit: Experiment with other grillable fruits like peaches, pineapple, or mango, using the same method.

FAQs (Frequently Asked Questions)

Q: Can I use regular sour cream instead of Crema Mexicana?
A: While you can, the taste will be different. Crema Mexicana is sweeter and richer, similar to crème fraîche, while sour cream has a more tangy flavor.

Q: Can I make the caramel sauce ahead of time?
A: Absolutely! The caramel sauce can be made several days in advance and stored in the refrigerator. Just warm it up before serving.

Q: What if I don’t have a grill?
A: You can use a grill pan on the stovetop or even bake the bananas in the oven. Preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until the sugar is caramelized.

Q: How do I prevent the bananas from sticking to the grill?
A: Make sure your grill grates are clean and lightly oiled before grilling the bananas.

Q: Can I use honey or maple syrup instead of sugar?
A: While you can substitute honey or maple syrup, the caramelization process will be different, and the flavor will be altered. Sugar provides the best caramelized crust.

Final Thoughts

So there you have it – a simple yet unforgettable dessert that’s perfect for camping trips, backyard barbecues, or any occasion that calls for a touch of smoky sweetness. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe, share it with your loved ones, and let me know what you think. Perhaps pair it with a scoop of vanilla ice cream or a refreshing margarita for the ultimate treat! Happy grilling!