Banana, butter and caramel flavors go so well together. I add a little sweet almond liqueur, such as amaretto, and a bit of lemon juice to take this grilled dessert to a new taste level.
—CAROL TRAUPMAN-CARR BREINIGSVILLE, PA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
4 teaspoons butter, divided
2 large bananas, cut into 1/4-inch slices
2 tablespoons brown sugar
1 tablespoon amaretto
1 teaspoon lemon juice
4 slices pound cake (about 1 inch thick)
Sweetened whipped cream and toasted sliced almonds, optional
1. Melt 2 teaspoons butter; drizzle over a double thickness of heavy-duty foil (about 10 in. square). Place bananas on foil; top with brown sugar, amaretto and lemon juice. Dot with remaining butter. Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 8-10 minutes or until heated through. Grill pound cake for 1-2 minutes on each side or until lightly browned. Open foil packets carefully, allowing steam to escape. Spoon bananas over pound cake; top with whipped cream and almonds if desired.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
TOP TIP
Banana Basics
If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature.