Maple-pecan grilled bananas
SmartPoints® value per serving
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 plain Greek yogurt, whole-grain waffles, or oatmeal. Using an outdoor grill will impart a smoky flavor, particularly if you’re using charcoal, but you can easily prepare these in a grill pan on your stovetop. Whether on the grill or in the pan, make sure it’s greased well—you don’t want the bananas to stick. Leaving the bananas partially in their peel helps them hold up better on the grill.
2 large, ripe but firm
2 tsp, divided
- Trim stem ends of bananas; halve lengthwise through peels (leave peels on) and set aside.
- 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.
- Off heat, spray an outdoor grill rack or ridged stovetop grill pan with nonstick spray; heat to medium.
- Sprinkle cut sides of bananas with cinnamon; lightly brush with 1 tsp maple syrup. Cook bananas, cut sides down, until grill marks appear, 2 to 3 minutes. Turn and cook until bananas start to pull away from peel and soften, 3 to 5 minutes.
- Transfer bananas to serving platter. Brush cut sides of bananas with remaining 1 tsp maple syrup; sprinkle with pecans (dust with additional cinnamon if desired).
- Serving size: 1 banana half with ½ tbsp pecans