Today’s post comes from the wonderfully creative Aaron over at Chow Creations.
Grilled Banana Grilled Banana Almond Bread. Clearly, my culinary acumen ends with naming recipes. Whether you call this Double Grilled Banana Almond Bread, or the equally convoluted title offered at the outset, this recipe is so delicious you won’t care if the name is twenty or fifty more syllables. The base banana bread recipe was passed down to me by my grandfather when I was eight; he got the recipe from his grandmother, who got the recipe from her grandmother, and so on until the beginning of time. You know it has to taste good.
After several iterations of recipe development, I’m convinced this may be my most ingenious concoction to date. The grilled bananas bring out the subtle caramel undertones of the cinnamon, while the second grilling caramelizes the outside of the bread making it crispy on the outside, while fluffy and moist on the inside. Follow these simple easy steps and prepare yourself for a delicious and innovative take on a culinary classic.
4 ripe bananas, split in half lengthwise
1 2/3 cup flour
1/2 cup almonds, roughly chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup olive oil
butter and extra flour for preparing loaf pan, optional: 1/4 cup raisins
Let’s get into it
1. To begin, prepare the bananas. With a sharp knife, slice the really ripe—I mean brown-spots ripe—bananas lengthwise to expose the flesh.
The most important step in any banana bread recipe is choosing the bananas. Ripe bananas will ensure that the final product is rich and full of banana flavor. Not ripe enough, and your bread can be dry and bland. Once you’ve prepared the bananas, fire up the grill. This recipe works whether you have a charcoal, electric, or gas grill.
Make sure the grill is as hot as it can get and place the bananas cut-side down. Try not to move the bananas so they get a chance to develop deep grill marks and caramelize. Grill the cut-side for two minutes, and continue to cook the bananas on the peel side until the banana separates from the peel and the flesh starts to bubble on the sides, about 5 minutes. Remove carefully with tongs.
2. The reason why we grill the bananas first is to allow them to cool for at least 15 minutes before we handle them. In the meantime, roughly chop the almonds, or any other banana bread-acceptable nut that you prefer. Add the nuts to the rest of the dry ingredients, the flour, baking soda, salt, and cinnamon. Whisk to get rid of any lumps.
3. In a separate bowl (with the same whisk, if you’d like), whisk together the eggs and both sugars until the mixture is pale and ribbon-y; this step should take at least 5 minutes of vigorous beating, three minutes if you’re as muscular as I am (cue the unending laughter). If you were wondering, this recipe calls for two different kinds of sugar because I found that the white sugar gives the bread a nice crispy texture, while the brown sugar gives the bread a rich molasses-y flavor. While whisking, slowly drizzle in the olive oil.
4. Do as I say, not as I did in the above picture. Scrape the cooled grilled bananas into a third (and final) bowl. Mash the bananas with a fork (save the potato masher for real work) and then add them to the wet mixture. I found that mashing the bananas in the wet mixture was immensely more difficult than mashing them in a dry bowl and then mixing afterwards. Add the dry ingredients into the wet, and gently combine with a spatula.
5. Prepare a standard 9×5 inch loaf pan with vegetable spray or butter and flour—dealer’s choice. Scrape the banana bread batter into the pan and bake for 55 minutes to an hour at 350F. I’d remind you to lick the spatula, but I see you already have. To make sure that the bread is cooked completely and that it doesn’t overcook, stick a toothpick in the center of the bread after 50 minutes. If the toothpick comes out clean, the bread is done. If the toothpick still has wet batter stuck to it, bake for another five minutes and test again. MANDATORY: Let the bread cool completely, about 30 minutes, before you slice it.
6. Slice the bread 1 inch thick and grill it for a second time. The same grilling procedure applies. Try not to move the bread so you get deep grill marks and caramelization. Grill for approximately 2 minutes on both sides, or until the bread is lightly browned and has faint grill marks. You don’t want to char the bread, but do not be afraid of getting a little bit of color.
7. Serve the bread with whipped cream and garnish with mint or basil. After I took pictures, my brother reminded me that we still had some vanilla ice cream, which was a crime not to put on this grilled banana bread.
I hope y’all like this recipe! Only a psycho would think about grilling banana bread, let alone twice, but look at me now; I have bowls of fluffy, moist, caramelized bread all for me to share with only my fellow admits at the culinary insane asylum.
Thank you so much for reading this post. Comment below what other grilled desserts you’d like to see on this site. Let The Online Grill know how much you liked this recipe, and don’t forget to share this recipe on Facebook and Twitter. And as always…