Maple-Pecan Grilled Bananas

Total Time
27 min
15 min
12 min



2 large, ripe but firm

chopped pecans

2 Tbsp

ground cinnamon

¼ tsp

maple syrup

2 tsp


  1. Trim stem ends of bananas; halve lengthwise through peels (leave peels on) and set aside.
  2. Put pecans in small nonstick skillet; cook over medium heat, shaking pan frequently, until pecans smell toasted, about 4 minutes. Remove from heat; set aside.
  3. Off heat, spray an outdoor grill rack or ridged stovetop grill pan with nonstick spray; heat to medium.
  4. Sprinkle cut sides of bananas with cinnamon; lightly brush with 1 teaspoon maple syrup. Cook bananas, cut sides down, until grill marks appear, 2−3 minutes. Turn and cook until bananas start to pull away from peel and soften, 3−5 minutes.
  5. Transfer bananas to serving platter. Brush cut sides of bananas with remaining 1 teaspoon maple syrup; sprinkle with pecans (dust with additional cinnamon if desired).
  6. Serving size: 1 banana half with ½ tablespoon pecans


Bananas grill right in their skins and become deliciously caramelized with a coating of maple syrup. They’re a terrific light dessert by themselves, or you can chop them and serve over Greek yogurt, low-fat ice cream, or whole-grain waffles.

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