Prepare a charcoal or gas grill with a greased grill rack for direct cooking over medium heat.
Brown sugar and butter carmelize the bananas, grilled to achieve the perfect texture. Top the warm bananas with a decadent rum sauce and ice cream that garnishes Hy-Vee Bakery chocolate picnic cake!
Servings and Ingredients
|4 medium unpeeled bananas, trimmed|
|7 tbsp. Hy-Vee unsalted butter, divided|
|2 tbsp. packed Hy-Vee light brown sugar, divided|
|4 tbsp. Hy-Vee Select 100% pure maple syrup|
|2 tbsp. Cross Keys Barbados rum|
|8 (2x2-in.) pieces Hy-Vee Bakery chocolate picnic cake|
|Hy-Vee vanilla ice cream, for serving|
Things To Grab
- Large cast-iron skillet
Cut unpeeled bananas lengthwise in half; brush cut sides with 1 tablespoon melted butter and sprinkle with 1 tablespoon brown sugar.
Arrange bananas, cut sides down, on grill rack. Grill for 5 to 6 minutes or until peels are dark brown and bananas are softened. Remove from grill; cool slightly. Remove peels from bananas; cut each crosswise in half.
Place a large cast-iron skillet on grill rack to preheat. Remove skillet and add remaining 6 tablespoons butter, maple syrup, and rum. Return skillet to grill. Cook and stir for 4 to 5 minutes or until bubbly. Stir in remaining 1 tablespoon brown sugar until dissolved. Add bananas and cook for 4 minutes more. Remove skillet from grill.
To serve, place 2 banans pieces on each piece of cake; top with a scoop of ice cream and rum sauce.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 60mg
- Total Carbohydrates: 29g
- Protein: 1g