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Admittedly, I am sucker for magazines sold at the grocery store check out lines.
They stand there with their gorgeous covers and bold print calling your name, knowing you have extra time to flip through while the checker scans your items…..”Aimee, I have recipes you need in my July issue of All You . I can show you how to save time cleaning your house. And, Aimee? I contain $30.35 worth of coupons inside my glossy, gorgeous pages”.
A magazine that pays for itself?
And home organization tips?
A sister magazine of Southern Living?
Be still my heart.
I picked up my copy at Target, but for a full listing of where you can find yours: click here.
Once home, I went straight for the recipes.
The grilled bananas topped with ice cream and caramel caught my attention.
It’s hot here in the South, so any excuse for an ice cream sundae of sorts need not ask my permission.
I modified the recipe a little and made my caramel, salted caramel.
I also added toasted pecans.
I mean, why not?
You start by preparing your caramel sauce.
Then you’ll cut your bananas in half lengthwise, brush on honey, sprinkle with cinnamon sugar and place the bananas face up on the grill for several minutes.
Just long enough for the banana to begin pulling away from the skin.
Carefully remove the bananas and set aside.
Chop your pecans, almonds, walnuts or any other nut you choose to top your dessert with.
Once your toppings are ready, add a scoop or two of ice cream to your bananas then drizzle your caramel sauce over the top.
I used a small cake stand for these photos, but I’d really recommend is a banana split style bowl.
Or, something like this:
Keep all that goodness contained and from sliding off your plate.
Extra little note: the caramel sauce recipe makes A LOT of caramel sauce.
Unless you’re serving up numerous banana boats, you’re going to have extra.
I filled a small canning jar and gifted mine.
And even so, I still had some left over for next time.
Salted Caramel Sauce jar tags found here: Recipe Girl
- 1 1/2 cups sugar
- 1 cup heavy cream
- 2 tbsp unsalted butter, cut into pieces
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp packed light brown sugar
- 1/2 tsp cinnamon
- 2 tbsp honey
- 6 firm but ripe bananas
- 6 scoops vanilla ice cream
- Make caramel: Stir sugar and 1/2 cup water in pan over medium-low heat until sugar dissolves. Raise heat to medium-high. Watching carefully, boil syrup without stirring until it is a dark amber color- 10-15 minutes. Remove from heat and carefully pour in cream (mixture will bubble up and splatter). Reduce heat to low; cook, stirring constantly, until mixture thickens and becomes smooth, 2-5 minutes. Remove from heat; whisk in butter, vanilla, and salt. **for salted caramel, add 1 1/2-2 tsp of coarse sea salt**
- In a bowl, mix brown sugar and cinnamon. Warm honey in microwave for 15 seconds.
- Preheat grill to medium high. Cut unpeeled bananas in half lengthwise. Brush cut sides with honey; sprinkle with sugar mixture. Oil grill. Place bananas on grill, cut sides up. Cook until bananas are tender and flesh pulls away from skin, 3-4 minutes.
- Using two spoons, gently remove 2 banana halves from peels. Place 2 halves in a bowl, top with ice cream and drizzle with caramel.**I sprinkled extra sea salt on mine to make sure the salted caramel was well, salted. 🙂 **