for 4 people
- 4 Bananas
- 1 chocolate bar with at least 16 squares (dark or milk chocolate, depending on which you prefer)
- Optional: crushed hazelnuts, nuts or almonds
Minimum10 minutes, maximum 20, depending on your tastes and the grill’s “power”.
Using a knife, cut the banana lengthwise.
CAUTION: the cut shouldn’t be too deep (you shouldn’t cut it in two) the cut should be ½ or 3/4 deep.
Furthermore, don’t cut the banana’s entire length, stop at about 1 cm from the ends.
If you’ve done everything correctly, you should end up with a “pocket” in the banana.
Using your fingers, gently widen the opening, and place the chocolate squares inside, at least 4 for each banana, even more if you really like chocolate.
Next, as an option, you can add some crushed hazelnuts, nuts or almonds in the banana.
Roll the stuffed banana in foil paper and place it gently on the grill.
The banana will be ready in about 10/15 minutes, but the time may vary depending on the amount of charcoal and your personal tastes. The more you let it cook, the more the ingredients will melt.
Once cooked, open the foil paper and eat the chocolate banana directly with a teaspoon.
This dish is clearly somewhat unusual, yet I was very happy to find this recipe, even though I no longer remember who introduced me to the refined art of grilled bananas, mainly for two reasons.
First of all, when you want to be “loyal to the grill,” or to prepare a complete charcoal grilled meal, sweets are the most difficult obstacle to overcome.
Grilled pie? Nope. Grilled Tiramisù? Can’t do it.
Grilled Banana (and chocolate) is the solution to the problem.
The second reason is that if you choose dark chocolate, the recipe becomes 100% vegan.