So Yummy Grilled Bananas With Caramel Sauce and Crema Mexicana

The scent of campfire smoke always takes me back to childhood summers spent with my family. We’d roast marshmallows, tell stories, and inevitably, someone would pull out a bag of bananas. But these weren’t just any bananas – they were destined for the grill, transformed into a warm, gooey dessert that even the most dedicated s’mores fan couldn’t resist. The combination of smoky char, sweet cinnamon sugar, and tangy crema is pure magic under the stars. Now, I’ve elevated this classic camping treat with a simple but decadent homemade caramel that takes it to the next level.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 8 bananas, that are nice and yellow, no spots, but not green either
• 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

Ingredient Notes:

• Crema Mexicana can be found in the refrigerated section of most grocery stores, often near the sour cream. Ensure you purchase Crema Mexicana, and not Crema Agria, which is similar to sour cream and not what you want for this recipe. Crème Fraîche can be used as a substitute.

Equipment Needed

• Medium saucepan
• Whisk
• Grill (charcoal or gas)
• Tongs
• Knife
• Cutting board

Instructions

1. First, prepare the caramel sauce. Melt the butter in a medium saucepan over medium-low heat.

2. Add the brown sugar and warmed heavy cream to the melted butter.

3. Simmer the mixture over medium heat, stirring occasionally, for about 8 minutes.

4. The sauce is ready when it turns a golden-brown color. It will also thicken as it cools. Remove from heat and allow to cool completely. Transfer the cooled caramel sauce to a container for storage, such as a squeeze bottle.

5. The caramel sauce can be kept at room temperature for a couple of days, but refrigerate it if you want to store it longer.

6. In a small bowl, combine the white sugar and cinnamon. Adjust the amount of cinnamon to your preference.

7. Slice each banana in half lengthwise.

8. Roll each banana half in the cinnamon sugar mixture, ensuring it is completely coated.

9. Grill the coated bananas over hot coals (ideally, after dinner when the coals are nicely glowing, avoiding a raging fire). Alternatively, a gas grill can be used on medium heat.

10. Grill the bananas until the sugar begins to caramelize, being careful not to let them burn. This usually takes about 2-3 minutes per side.

11. To serve, place two banana halves on a plate, drizzle generously with the caramel sauce, and top with a dollop of Crema Mexicana.

Expert Tips & Tricks

• Caramel Sauce Consistency: If your caramel sauce is too thick after cooling, gently warm it up with a splash of heavy cream or milk until it reaches your desired consistency.
• Banana Ripeness: Using bananas that are just ripe (yellow with minimal spots) is key. Overripe bananas will become too soft and mushy on the grill.
• Grill Temperature Control: If using a charcoal grill, create heat zones by piling coals more heavily on one side. This allows you to move the bananas to a cooler zone if they are caramelizing too quickly.
• Flavor Boost: A pinch of sea salt sprinkled over the caramel sauce enhances the sweetness and adds a delightful contrast.
• Cinnamon Sugar Variation: For a deeper spice flavor, add a pinch of nutmeg or allspice to the cinnamon sugar mixture.

Serving & Storage Suggestions

These grilled bananas are best enjoyed immediately while the bananas are warm and the caramel is gooey. The combination of warm bananas, cool Crema Mexicana, and rich caramel is a delightful experience.

If you happen to have any leftover caramel sauce, store it in an airtight container in the refrigerator for up to a week. Reheat gently in the microwave or on the stovetop before serving. Grilled bananas are best enjoyed fresh, but any leftover grilled bananas can be stored in an airtight container in the refrigerator for up to 24 hours. However, they will become softer and may lose some of their grilled texture.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	12g	15%
Saturated Fat	7g	35%
Cholesterol	35mg	12%
Sodium	45mg	2%
Total Carbohydrate	65g	24%
Dietary Fiber	3g	10%
Sugars	50g	–
Protein	2g	4%

Variations & Substitutions

• Dairy-Free: Substitute the heavy cream in the caramel sauce with full-fat coconut milk for a dairy-free version. Use a dairy-free crema alternative, such as cashew cream or coconut cream, in place of the Crema Mexicana. Ensure the butter substitute is also dairy-free.
• Spice It Up: Add a pinch of cayenne pepper to the cinnamon sugar mixture for a subtle kick.
• Tropical Twist: Sprinkle shredded coconut over the grilled bananas before drizzling with caramel sauce.
• Nutty Delight: Add chopped pecans or walnuts to the caramel sauce for added texture and flavor.
• Citrus Zest: Add a teaspoon of orange or lime zest to the cinnamon sugar for a bright, aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular sour cream instead of Crema Mexicana?
A: While you can, Crema Mexicana is preferred because it has a sweeter, less tangy flavor similar to crème fraîche, which complements the sweetness of the bananas and caramel. Sour cream will provide a different, tangier flavor profile.

Q: How do I prevent the bananas from sticking to the grill?
A: Make sure your grill is clean and well-oiled before placing the bananas on it. Also, avoid moving the bananas around too much while they are grilling to allow the sugar to caramelize properly.

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? Can I still make this recipe?
A: Yes, you can use a grill pan on the stovetop or even bake the bananas in the oven at 375°F (190°C) until they are softened and the sugar is caramelized.

Q: How long do the grilled bananas last?
A: Grilled bananas are best enjoyed immediately. If you have leftovers, store them in the refrigerator for up to 24 hours, but be aware that they will become softer.

Final Thoughts

These grilled bananas are more than just a simple dessert – they’re a taste of summer, a touch of nostalgia, and a celebration of simple pleasures. The combination of smoky, sweet, and tangy flavors is incredibly satisfying, and the recipe is so easy to make that anyone can create a restaurant-worthy dessert at home or even around a campfire. Don’t be afraid to experiment with variations and make it your own! I encourage you to try this recipe and share your creations and feedback. Perhaps pair it with a scoop of vanilla ice cream or a rich dark roast coffee for the perfect ending to any meal.