Grilled Bananas Foster

Dessert

Ingredients

6 ripe bananas

1/3 cup + 2 Tbl unsalted butter, divided

1 cup + 2 Tbl brown sugar

3/4 tsp cinnamon

Pinch of nutmeg

1 cup dark rum

vanilla bean custard ice cream

Instructions

Peel the bananas and cut in half lengthwise. Melt 2 Tablespoons of the butter.

Brush the bananas with the melted butter and sprinkle them with 2 tablespoons of brown sugar.

Prepare the grill. Cook bananas over direct high heat 3-4 minutes, turning once. Remove bananas from the grill and hold. The bananas should be just warm. Do not overcook.

Melt the remaining butter in a large skillet over medium heat. Do not let the butter brown. Add brown sugar, cinnamon, and nutmeg, and cook until the sugar dissolves, stirring constantly. Do not let this mixture get too dark.

Add rum and gently move the pan around to warm the rum, causing it to flame (Use a lighter if you are cooking on an electric stove). Continue cooking until the flame dies out. Add the grilled bananas to the hot rum mixture, and cook 2-3 minutes more.

To serve, place a large scoop of vanilla ice cream onto 6 serving dishes. Place two banana halves over the ice cream and drizzle with some of the sauce.

Yield: 6 servings

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com