Prepare the grill for direct cooking over medium heat (350° to 450°F).
Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Brush the cut side of each banana half with the melted butter.
Brush the cooking grates clean. Grill the bananas over direct medium heat, with the lid open, until warmed and well marked but not too soft, 2 to 3 minutes, without turning. Remove from the grill. Peel the bananas, cut them into quarters, and set aside.
In a large skillet over medium-high heat, melt the ½ cup of butter. Add the brown sugar, cinnamon, and nutmeg, and cook, stirring constantly, until it bubbles, about 2 minutes. Stir in the rum and banana liqueur. Allow the liquid to warm for a few seconds and then carefully ignite the rum with a long match or multipurpose lighter. Let the flames die down. Add the banana pieces and cook over medium heat for 2 to 3 minutes or until the bananas curl slightly. Spoon the banana mixture over ice cream and serve immediately.
Be the first to write a review.