Grilled Bananas

Grilled bananas are the fastest picnic dessert: while the coals still hold their heat after the meat, the fruit caramelizes in just a couple of minutes. Under high heat the sugars in the flesh concentrate, the edges brown lightly, and the center turns warm and creamy. Maple syrup and mint turn a simple fruit into a proper finale for an outdoor feast.

Grilling fruit has long been part of barbecue culture – wherever there’s open heat, something sweet almost always lands on it at the end. The canola oil is no accident: it withstands high heat better than sunflower oil, which scorches quickly, and it doesn’t overpower the flavor the way olive oil would.

Good to know: Choose firm, slightly underripe bananas – overripe ones will fall apart right on the grate.

• Maple syrup can be swapped for runny honey or caramel; for a grown-up version, drizzle with rum.
• If you’re worried about the banana sticking, cook it in the skin, split lengthwise, and scoop out the flesh with a spoon.
• A scoop of vanilla ice cream on the hot fruit gives a contrast of temperatures – don’t skip this step.

Serve at once, while the bananas are warm: as they cool, they lose their creamy texture. They aren’t worth preparing ahead.

Part of International cuisine — 12 more recipes in the section.

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