Easy Rum-Glazed Grilled Bananas

I do love dessert. While elegant chocolate rolls, scrumptious pies, and homemade ice cream are among my favorite foods, there is something truly wonderful about a dessert that takes only 15 minutes from start to finish. And so begins the tale of Easy Rum-Glazed Grilled Bananas. They are literally the simplest dessert I’ve ever made.

With fruit as the main ingredient, they are a great dessert to serve at the end of a big meal. Of course, you’re welcome to add ice cream or frozen yogurt on the side. (I’ve never been averse to gilding the lily as the saying goes.) But we enjoyed them on their own. 

In my house, we’re always grilling. Seriously. Even in winter, with snow falling, we’ve been known to throw a few burgers on the grill. So yes, I’d make these in January. However, they’re best during cook-out season, which I loosely define as anytime it’s warm enough to eat outside.

Meat and fish (particularly salmon) are staples in our grilling repertoire. But we also love to grill vegetables, on kebabs and solo. Have you ever tasted grilled endive? If not, put it on the list.  

And then there is grilled fruit. When Jenni Fields, our host for this month’s Progressive Eats, announced that the theme was cook-out dishes, my thoughts immediately went to grilled fruit. I’d just spent a weekend at a family wedding and celebration, eating way too much dessert, yet my sweet tooth wasn’t sated. Grilled fruit seemed like a good compromise – sweet, without being over-the-top.

The ingredients for Rum-Glazed Grilled Bananas are simple: bananas and a few items for the glaze.

Using my microwave to melt the butter and soften the brown sugar meant that the glaze took just a few minutes to put together. And there were no dishes to wash, other than the small bowl for the glaze, a pastry brush, and measuring spoons. Nice!!

The ingredients are pretty flexible. I had light rum and dark brown sugar in the cupboard. If you have dark rum and light brown sugar, I doubt that the taste would be appreciably different. When choosing bananas, use ones that are still firm, even a bit unripe. They will cut more easily and hold up to the grilling better than soft ones.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all things Cookout! We have quite a spread for you this month, anchored by a fabulous burger and rounded out with apps, sides, and not one but three desserts. This month, Jenni from Jenni Field’s Pastry Chef Online is hosting. She is especially pleased to see the abundance of dessert choices!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

5 from 2 votes

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Easy Rum-Glazed Grilled Bananas

A quick and easy dessert, perfect for any meal when you're using the grill for another dish. Whether you serve them on their own, or add ice cream or frozen yogurt, these grilled bananas are sure to be a hit. 

Author Laura

Ingredients

• 2 tablespoons brown sugar, well packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch kosher or sea salt
• 1 tablespoon unsalted butter
• 2 tablespoons rum
• 4 bananas

Instructions

1. Fire up the grill. If using charcoal, the briquets should be red hot. For gas, the temperature should be about 325 degrees F.

2. Mix the brown sugar, salt, cinnamon and nutmeg. Gently heat the butter and brown sugar mixture just until the butter is melted. Add in the rum and stir until the mixture is well combined. 

3. Cut the ends of the bananas off and slice the bananas (skin still on) in half lengthwise. Place the halves on the grill, cut side down, and grill them covered for approximately 3 minutes. The cut (grilled) side should be well browned.  

   

4. Gently turn the banana halves over with grilling tongs or a long-handled spatula, and brush each half two or three times, with the rum glaze. Cover and continue grilling for about another 5-6 minutes.

   

5. After gently removing the grilled banana halves from the fire, brush them once or twice more with the glaze. Serve immediately. 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all things Cookout! We have quite a spread for you this month, anchored by a fabulous burger and rounded out with apps, sides, and not one but three desserts. This month, Jenni from Jenni Field’s Pastry Chef Online is hosting. She is especially pleased to see the abundance of dessert choices! 

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Cookout!

Appetizers

• Loaded Baked Potatoes from The Redhead Baker
• Indian Grilled Corn on the Cob – Street Style Bhutta from Spice Roots

Main Course

• Blue Cheese Bison Burger with Bacon Caramelized Onions from Creative Culinary

Side Dishes

• Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook
• Homemade Baked Beans from Food Hunter’s Guide

Desserts

• Blueberry Peach Pandowdy from Pastry Chef Online
• Rustic Berry Turnovers from That Skinny Chick Can Bake
• Rum-Glazed Grilled Bananas from Mother Would Know