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Test Kitchen Approved

Grilled Spiced Sugar Bananas with Spiced Nuts

Grilled Spiced Sugar Bananas with Spiced Nuts

Grilled Spiced Sugar Bananas with Spiced Nuts

Recipe By Janet Johnston, Savory Spice Shop founder

Yields

4 servings

Recipe By Janet Johnston, Savory Spice Shop founder

A quick and simple dessert perfect for your next barbecue!

Serving Suggestions

You can keep the bananas in the skin and scoop bites out with a spoon. Drizzle the combo with any remaining syrup you may have from the nut mixture. Delicious with vanilla ice cream.

Ingredients

Savory Spice ingredients in this recipe

  • Vanilla Bean Sugar

    A longtime customer favorite for its sweet, classic vanilla flavor. It's the best sugar for your coffee or cocktails. Swap out with regular sugar ...

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  • Supreme Saigon Cinnamon

    For true cinnamon lovers craving bold cinnamon flavor. Add depths of cinnamon flavor to your favorite desserts and baked goods by using the best Vi...

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  • Ground Jamaican Allspice

    These ground Jamaican allspice berries gets the name "allspice" from tasting like a blend of cinnamon, clove, ginger, and nutmeg - even though it's...

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Directions

For nuts: Wrap a baking sheet with foil and spray with nonstick cooking spray. Add Vanilla Bean Sugar, water, Supreme Saigon Cinnamon, and Ground Jamaican Allspice to a large saucepan over medium-high heat. Bring to a boil, then simmer until reduced by half, about 5 to 10 min., until mixture starts looking dark and thick. Quickly stir walnuts into the simmering syrup. Cook nuts in the syrup while stirring until it begins to bubble and thicken. Spread sugared nuts in a single layer on the prepared baking sheet, breaking up large clusters with a wooden spoon. Let cool completely, about 5 to 10 min., until the syrup dries.

For bananas: Preheat grill to medium-high and make sure it is clean and well oiled. In a medium bowl, mix Vanilla Bean Sugar, Supreme Saigon Cinnamon, and Ground Jamaican Allspice until thoroughly blended. Slice bananas in half lengthwise. Do not remove the peel. Lay bananas skin side down and generously sprinkle the flesh side of the bananas with the sugar mixture. Lightly rub sugar mixture onto bananas with your fingers to make sure as much of it sticks as possible. Repeat until all bananas are coated. Place bananas on the grill flesh side down and cook until the sugar starts to caramelize and nice grill marks appear. Turn bananas over and finish cooking flesh side up until the skin starts to fall away from the banana. This way you'll get a soft, sugared banana that's not burnt. If you grill the bananas in batches, be sure to brush the grill with more oil so the sugared bananas won't stick. Break nuts apart and serve over grilled banana halves (1 or 2 per person).