So Yummy Grilled Bananas With Caramel Sauce and Crema Mexicana |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I found this in the LA Times Food Section years ago, and adapted it for a crowd. We make these when we go camping and we're sick of S'mores. We just bring a bunch of bananas and the components we prepared ahead of time and make them until we can't eat any more. Don't be tempted to use store bought caramel; home made sauce really makes a diference, and it's quick and easy to make. IMPORTANT: When you go to the store, you DO NOT want the Crema Agria - that's like sour cream. Crema Mexicana is like Creme Fraiche and tastes sweet, like heavy whipping cream. 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 |
1 cup brown sugar |
3 tablespoons butter |
3/4 cup warmed heavy cream |
Directions:
1. Make caramel:.
2. Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
3. Simmer over medium heat and stir occasionally (about 8 minutes).
4. Sauce is ready when it is golden brown; it will thicken as it cools.
5. Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
6. It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
7. Prepare bananas:.
8. Combine sugar and cinnamon.
9. Slice each banana in half lengthwise.
10. Roll each banana half in cinnamon sugar, until completely coated.
11. Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
12. Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
13. To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.
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