This July 28, 2014 photo shows chocolate peanut butter coated grilled bananas in Concord, N.H. The wrapped bananas spend a little time on the grill so the insides can get warm and tender, while the outside crisps nicely. (AP Photo/Matthew Mead)
You’re going to have to trust me on this one.
It may look a little strange. It will sound even stranger. You may even feel a little strange making it. But this over-the-top grilled banana is a delicious combination of everything we love — a bomb of chocolatey-salty-savory-sweet-peanut buttery goodness. And with it we shall send summer out with a bang.
Here’s how it works. We started by peeling a banana, then wrapping it in thinly sliced prosciutto. If Elvis could pair banana and bacon on his peanut butter sandwiches, we can wrap a banana in prosciutto.
The wrapped bananas spend a little time on the grill so the insides can get warm and tender, while the outside crisps nicely. Once we pull it off the grill, we drizzle it — and I suggest being generous with your drizzle — with a ganache of peanut butter and chocolate. A few minutes in the freezer to set the ganache... And you have a seriously indulgent grilled treat.
Chocolate-Peanut Butter Coated Grill Bananas
1/4 cup heavy cream
1/4 cup dark chocolate bits
1 tablespoon smooth peanut butter
4 bananas, peeled
4 slices prosciutto
Heat a grill to medium. Use an oil-soaked paper towel held with tongs to oil the grates. Line a baking sheet or pan with waxed paper or kitchen parchment.
In a small saucepan over medium-high heat, bring about 1 inch of water to a simmer. Set a heat-safe bowl over the pan and turn off the heat. In the bowl, combine the cream, chocolate and peanut butter. Stir until the mixture is completely melted and smooth. Set aside, but leave the bowl set over the warm water.
One at a time, wrap each banana in 1 slice of prosciutto. It is fine if the ends of the banana are exposed. Gently press the ends of the slices against the banana to seal them in place. Place the bananas on the grill, reduce the heat to low, cover the grill and cook for 2 to 3 minutes, turning once or twice, until the prosciutto is crisped all around.
Place the grilled bananas on the prepared baking sheet or pan. Use a spoon to drizzle the chocolate-peanut butter mixture over the bananas. Place the pan in the freezer for 5 minutes, or just long enough to set the sauce. If desired, the bananas can be served with extra sauce for dunking.
Yield: 4 servings.
Source: J.M. Hirsch.