So Yummy Grilled Bananas With Caramel Sauce and Crema Mexicana
5.0(5)
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.
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.
07Prepare bananas:.
08Combine sugar and cinnamon.
09Slice each banana in half lengthwise.
10Roll each banana half in cinnamon sugar, until completely coated.
11Grill 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).
12Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
13To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.