Sometimes cake needs to happen, right? For one reason or another, I always find myself making cake. This Banana Coconut Bundt Cake has a story all it’s own. Perhaps not a riveting story, but a story nonetheless. Let me take you on a journey, a journey about how bananas and coconut became a bundt cake.
It’s almost Labor Day and you need a dessert recipe ASAP. It’s time to prep the grill and make this recipe for Grilled Citrus-Scented Bananas.
This recipe makes use of bananas, a delicious and relatively inexpensive fruit, that also packs a nutritious punch. Once grilled, bananas turn even sweeter, thanks to the caramelization happening from the heat. Sprinkle the bananas with a touch of cinnamon and orange zest and you’ve turned the basic banana into a sophisticated dessert.
A simple, grilled dessert that will please any palate!
4 large bananas, no speckles on skin, washed with skin-on
1 tsp butter, melted
1 tbsp honey
1 tbsp fresh orange juice
ground cinnamon, for dusting
1 tbsp orange zest
2 tbsp toasted, sliced almonds
Cut the bananas in half length-wise (leaving the skin on), then in half width-wise. You will have 4 quarter-pieces of banana.
Combine the butter, honey and orange juice in a small bowl. Brush mixture onto the exposed banana halves and top with a little dash of ground cinnamon.
Place the bananas on the grill cut-side down and cook for about 2-3 minutes, or until bananas have grill marks. Flip over and cook until the bananas are warmed through. The bananas are done when the skin starts to pull away from the fruit.
Serve in the peel and garnish with orange zest and almonds.