Grilled Banana with Granola
Ingredients
- Oil with a high smoke point, like rice bran, canola, or grapeseed
- ¼ cup (gingerbread) whiskey
- ¼ cup maple syrup
- 1 tsp. ground cinnamon
- 8 just-ripe bananas, halved with peels on
- 1 cup homemade or store-bought granola
- ½ cup toasted sweetened coconut flakes, as garnish
- 8-24 high-quality maraschino cherries, as garnish
PEPPERMINT MOCHA SAUCE
- ½ cup bittersweet chocolate chips
- ½ cup coconut milk
- ¼ cup maple syrup
- 2 tbsps. cocoa powder
- 2 tbsps. drip coffee or espresso
- 1 tbsp. coconut oil or butter
- 1 tsp. vanilla extract
- ¼ tsp. peppermint extract
COCONUT WHIP
- 1 (400 mL) can full-fat coconut milk, refrigerated overnight
- 1 tbsp. icing sugar
- Dash of vanilla extract
Directions
- Make peppermint mocha sauce. In a small saucepan, heat ingredients from chocolate chips to peppermint extract on medium heat until fully melted and incorporated. Set aside.
- Preheat grill on medium-high heat and oil grates thoroughly with Broil King’s Basting Brush.
- As your grill is preheating, make coconut whip. Open coconut milk can and scoop out the top layer of coconut cream into a mixing bowl, reserving coconut water for later use. Add icing sugar and vanilla extract and whisk until soft peaks form. Refrigerate until serving.
- Combine ingredients from whiskey to ground cinnamon in a small bowl.
- Grill bananas flat side down for 2 minutes.
- Flip and grill for an additional 5 minutes, brushing bananas with the whiskey mixture.
- Peel bananas and transfer them into bowls. Top with coconut cream and a drizzle of peppermint mocha sauce. Garnish with granola, toasted coconut, and maraschino cherries and serve.
Recipe Styling & Development by Jannell Lo
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