Grilled Bananas with Rum Caramel Sauce & Vanilla Ice Cream

Grilled Bananas with Rum Caramel Sauce & Vanilla Ice Cream

This dessert is a symphony of warm, sweet, and slightly boozy flavours, making it an ideal companion for a wide range of alcoholic beverages. The grilling process caramelises the bananas, intensifying their natural sweetness, while the rum caramel sauce adds a sophisticated depth. Topped with a scoop of melting vanilla ice cream, it's a comforting yet exciting treat.

Ingredients

• 4 ripe but firm bananas

• 1 tbsp unsalted butter, melted

• 1/2 cup (115g) unsalted butter

• 1/2 cup (100g) light brown sugar, packed

• 1/4 cup (60ml) dark rum (e.g., spiced rum, dark aged rum)

• 1 tsp vanilla extract

• Pinch of sea salt

• 4 scoops vanilla ice cream, for serving

• Optional garnishes: chopped toasted pecans, chocolate shavings, fresh mint leaves

Instructions

1. Prepare the Bananas: Preheat your grill or grill pan to medium-high heat. Peel the bananas and cut them in half lengthwise. Brush the cut sides lightly with the 1 tbsp melted butter.

2. Grill the Bananas: Place the bananas, cut-side down, on the hot grill. Grill for 2-3 minutes per side, or until beautiful grill marks appear and the bananas are tender and slightly caramelised. Remove from the grill and set aside.

3. Make the Rum Caramel Sauce: In a small saucepan over medium heat, melt the 1/2 cup unsalted butter. Add the brown sugar and whisk until it dissolves and the mixture begins to bubble.

4. Add Rum and Simmer: Carefully pour in the dark rum. Be cautious as the rum may flare up briefly. Whisk continuously for about 2-3 minutes until the alcohol cooks off and the sauce thickens slightly.

5. Finish the Sauce: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of sea salt. The sauce will continue to thicken as it cools slightly.

6. Assemble and Serve: Place two grilled banana halves onto each serving plate. Top generously with a scoop of vanilla ice cream. Drizzle the warm rum caramel sauce over the bananas and ice cream.

7. Garnish (Optional): If desired, sprinkle with chopped toasted pecans, chocolate shavings, or garnish with fresh mint leaves for an extra touch. Serve immediately and enjoy!

Serving Suggestions

This dessert is best served warm, allowing the vanilla ice cream to melt slightly into the warm bananas and caramel sauce. For an extra treat, consider adding a sprinkle of flaky sea salt over the top just before serving to enhance the caramel flavour, or a dash of cinnamon for a warming spice note.

Pairing Tips

• Craft Beer: This dessert shines with a rich Stout (especially a Coffee or Imperial Stout) or a robust Porter, where the roasted malt notes and often chocolate or coffee undertones complement the caramel and banana beautifully. A rich Barleywine with its malty sweetness and higher alcohol content would also be an exquisite match.

• Whisky/Whiskey: A smooth Bourbon or an aged Spiced Rum would be a fantastic companion, echoing the rum in the sauce and adding warmth. The vanilla and caramel notes often found in these spirits will harmonise perfectly.

• Cocktails: A classic Old Fashioned with its depth and subtle sweetness, or a Rum Punch that leans into the tropical notes, would be excellent choices.

• Dessert Wine: A rich Sauternes or a Pedro Ximénez Sherry would offer a luxurious pairing, with their intense sweetness and dried fruit notes.