Fast Recipes

Grilled sugar bananas with coconut caramel sauce

Australian Gourmet Traveller recipe for grilled sugar bananas with coconut caramel sauce.

By Lisa Featherby & Alice Storey
  • Serves 6 - 8
Grilled sugar bananas with coconut caramel sauce
Grilled sugar bananas with coconut caramel sauce

Ingredients

  • 12 very ripe sugar bananas
  • For brushing: grapeseed oil
  • To serve: toasted coconut flakes, crushed peanuts and lime wedges
Coconut caramel sauce
  • 100 gm light palm sugar
  • 300 ml coconut milk
  • 20 gm butter
  • Juice of ½ lime

Method

Main
  • 1
    Preheat char-grill pan or barbecue to medium heat. For coconut caramel sauce, spread sugar in a large deep-sided frying pan over medium heat and cook, shaking occasionally, until golden and melted (3-4 minutes). Add coconut milk (be careful, hot caramel will spit), stir to combine and cook until thick and syrupy (10-12 minutes). Set aside to cool slightly, then stir in butter and lime juice and set aside.
  • 2
    Brush bananas with oil and grill, turning occasionally, until golden and soft (10-15 minutes). Drizzle with coconut caramel sauce, scatter with coconut and peanuts and serve with lime wedges and extra sauce for dipping.