June 2012 is Guest Blogger Month here at FeministaJones.Com . I solicited a few bloggers, writers, poets, etc to contribute posts lending their perspectives and experiences on feminism, sexuality, relationships, liberation, sex, and everything this blog is about. I hope you enjoy their contributions as much as I have.
Grilled Bananas & Coconut Caramel Sauce
The one and only Feminista Jones asked me to contribute a recipe as a guest blogger this month, to which I happily obliged. “Something sexy” she noted. That request couldn’t have come at a more perfect time, as lately I’ve delved into the world of desserts. I’m a firm believer that cooking a good meal for your man is sexy in and of itself, but homemade dessert just seals the deal. And let’s be honest, all of us aren’t coupled up sharing dinner every night or waking up together to have breakfast. So even for those on booty call status, listen and peep game: Cooking dessert is always appropriate. If it’s 11pm when he walks in and you just happen to be hooking up a late night treat wearing nothing but some booty shorts & an apron, how sexy is that? That’s a little harder to pull off nonchalantly with dinner or breakfast, trust me on this. So whether you already have a man or you’re trying to reel one in, you want this recipe for Grilled Bananas & Coconut Caramel Sauce in your life. Guys, I’m writing this for you too. As a woman, I can’t say that I’ve ever been treated to homemade dessert, but I promise you that serving this one to your lucky lady could motivate her to do some extra things in the bedroom.
I’ve spent the first unofficial week of summer throwing everything I possibly could on the grill. Fruit is absolutely divine grilled and makes an easy summer dessert. For this recipe I thought bananas would be perfect – the ultimate phallic symbol really needs no further explanation. If you’ve had bananas foster this recipe is reminiscent of that but with more of a tropical flavor. It’s indulgent, sweet, warm, sticky, creamy…you see where I’m going with this right? Sex on a platter. Serve it with vanilla frozen yogurt or ice cream and you’re guaranteed to blow somebody’s mind. Or, well…you already know. The bananas you choose should be free of blemishes, large and very firm. (Sorry, too easy.) Spend the few extra cents to buy organic though; pesticides aren’t sexy. The coconut caramel sauce is ridiculously delicious and quick to make, but it thickens up better as it cools so I prefer to prepare a batch of it ahead of time and keep it in the fridge. It’s also a great sauce for dipping fruit or even on pancakes. You can grill the bananas on an outdoor grill if you already happen to be using one, but the bananas cook in a short amount of time so an indoor George Foreman grill or similar will work just fine too. Finally, I used coconut oil in my recipe because it has a high smoke point. As a bonus, coconut oil has tons of other uses for your hair & body, like massage oil or as a natural lubricant. Just throwing that out there…after this recipe, you might need it.
Prep Time: 15 min
Cook Time: 5 min
For the grilled bananas:
2 organic bananas, ripe but firm
3 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
Coconut oil (or your preferred oil)
1/4 cup sweetened coconut flakes
Vanilla frozen yogurt
Coconut caramel sauce, recipe follows
1 cup sugar
1/2 cup water
3/4 cup coconut milk
To prepare coconut caramel sauce:
Combine 1 cup sugar and 1/2 cup water in a small pot over medium heat.
Bring to boil, and reduce heat to low once it reaches a golden honey-like consistency.
Whisk in the coconut milk. Simmer a few minutes until sauce reduces to desired consistency. Refrigerate until needed, sauce will thicken up as it cools.
To prepare the bananas:
Heat your grill. Also, here’s a tip for making any warm dessert involving ice cream. Prepare the ice cream scoops now on your serving plates, and put the plates back in the freezer. It will help the ice cream last longer before it melts.
Combine sugar, cinnamon, nutmeg and vanilla extract on a small plate. Use your fingers to break up the clumps.
Slice the stems off the bananas, then cut them lengthwise and again in half. Leave the peel on, this helps them not fall apart while on the grill.
Dip the bananas into the cinnamon sugar mixture. Allow them to rest for a few minutes to absorb the sugar.
In a small pan, toast the coconut flakes on medium heat for 3-4 minutes. Remove from heat and set aside.
Use a paper towel to lightly coat your grill with coconut oil.
Place bananas flesh side down onto the grill. Grill 2-3 minutes until bananas are caramelized and grill marks appear. Turn bananas over and grill 2-3 minutes longer until the peel starts to pull away from the bananas.
Use tongs to remove bananas from the grill and allow them to cool until they can be handled.
Remove the peels and transfer the bananas to your dessert plates.
Serve bananas with a scoop of vanilla ice cream drizzled with the coconut caramel sauce & then sprinkled with the toasted coconut flakes.
Angela Davis currently resides in Hollywood, FL. She is a Self-taught cook and has been cooking for roughly 15 years. You can find her other delicious recipes at The Kitchenista Diaries: www.kitchenistadiaries.com. You can follower her on Twitter at @MissAngelaDavis