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Categories:Viewed: 13 - Published at: 8 years ago
Ingredients
- One 3.2-ounce disk Mexican chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 firm, ripe bananas, peeled, halved lengthwise, cut into 4 pieces each
- Vanilla ice cream, softened, for serving
- Sweetened shredded coconut, for serving
Method
- In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream.
- Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate.
- Turn the heat off and reserve.
- Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
- In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated.
- Toss the bananas with the sugar-cinnamon mixture until fully coated.
- Transfer to the grill, flat-side down.
- Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side.
- Transfer the bananas to a serving platter.
- Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.
