Caramelized Banana Foil
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Quick dessert with banana, brown sugar swapped to maple syrup, rum replaced by orange liqueur, cream replaced with coconut cream. Grill wrapped in foil about 12 minutes. Sweet, sticky, tropical. Minimal prep, rustic presentation. Vegetarian, gluten free, nut free, egg free. Uses double layer aluminum foil to hold juices. Opens with warm sauce at the end.
Prep:
7 min
Cook:
12 min
Total:
19 min
Servings:
1 serving
#dessert
#vegan
#grilling
#quick recipe
#fruit
Banana goes quick sweet with heat and syrup and liquor. Foil traps steam, caramel forms. Coconut cream adds tropical richness instead of dairy. Orange liqueur gives fresh citrus twist, not heavy like rum. Prep takes minutes. Grill or oven works. No fuss, no bowls needed. Simple sticky syrup pools under banana. Bite tender fruit, sharp glaze. Great small dessert for one. No eggs, no nuts, gluten free. Banana caramel done different. This time maple for sugar, coconut cream for fat. Liqueur changes the flavor profile—something lighter, fruitier. Serve warm right from foil, spoon juice over. Small changes shift classical flavor slightly. More aromatic, tropical, lighter mouthfeel. The foil pouch shapes cooking environment like tiny steam oven. Perspiring banana, caramelizing sticky syrup meld. This snack ends meal lightly but richly. Tweakable, versatile. Let banana brown and bubble. No extra dishes. Outdoor grill or home oven works. Open pouch carefully to avoid hot juice spatters. Messy but fun and rustic.
Ingredients
- 1 small banana peeled
- 20 ml (1 1/3 tbsp) maple syrup
- 20 ml (1 1/3 tbsp) orange liqueur
- 20 ml (1 1/3 tbsp) coconut cream
About the ingredients
Using maple syrup instead of brown sugar adds fluidity and a deeper, woodsy sweetness. It melds into the banana faster and turns syrupy quicker. Orange liqueur replaces rum for brightness and citrus aroma while keeping alcohol warmth. Coconut cream changes texture and flavor, adds thick fat without dairy creaminess. It also complements tropical banana better. Measurements are slightly increased for a moister papillote and to compensate for faster evaporation on the grill. Banana choice matters — ripe but firm. Too soft and it turns mushy, too green and flavor won’t develop. A small banana avoids oversized cooking times. Double foil sheet prevents leaks and catches syrup. Warm ingredients blend in packet creating sauce when hot. Foil wrinkles and folds may trap juice but easy to pour out when serving. Adjust ingredient ratios to taste but keep liquid to banana proportion balanced or mixture runs too thin or thick. Syrup amount controls sweetness intensity; more syrup thickens sauce too. Coconut cream ensures saucy texture without wateriness. Orange liqueur can be swapped with other fruit brandies for variation but citrus profiles preferred. Maple syrup and coconut cream both bring subtle flavor layers beyond simple sugar and cream.
Method
- Heat grill to medium. Double fold a sheet of heavy duty aluminum foil.
- Place banana on foil. Drizzle maple syrup over banana. Fold foil loosely around banana leaving pocket open.
- Pour orange liqueur and coconut cream into pocket. Seal foil tightly but leave room to create steam.
- Grill for about 12 minutes. Adjust time; banana should soften, caramelize slightly, juices bubbling.
- Open carefully, serve warm with foil juices as sauce.
Cooking tips
Preheat grill to medium. Can use oven at equivalent heat (about 180°C). Double layer heavy foil for durability and leak prevention. Place peeled banana lengthwise. Pour syrup directly over banana for even coating. Fold foil halfway around but leave top open pocket for liquids. Pour liqueur and coconut cream into pocket carefully. Seal foil completely by folding edges tight but allow enough space inside for steam and expansion to avoid bursting. Cooking for 12 minutes is guideline; monitor carefully. Banana should soften, become fragrant and syrup should bubble and thicken. Avoid overcooking to prevent banana turning to puree or syrup burning. Remove from heat cautiously; foil packet hot with steam. Open on plate, tilt pouch to pour accumulated sauce over banana. Serve warm in foil or transfer banana to dish. Foil cooking creates natural steam environment inside packet. Liquids mix and caramelize with heat around banana. Minimal cleanup needed. Adjust times ±2 minutes as grills vary in strength. Sauce consistency depends on syrup choice and cooking time. Let foil cool slightly before serving to avoid burns. Optionally serve with ice cream or nuts outside base recipe but original designed allergen free and vegan friendly by default with coconut cream replacing dairy.
Chef's notes
- 💡 Use a heavy duty foil. Double layer to avoid leaks. Don't forget the pocket. It holds all the syrup goodness while cooking. Ensure you seal it well.
- 💡 Monitor grill heat. Medium is best. Too hot and banana burns. Not hot enough and you won't get caramelization. Adjust the timing too.
- 💡 Try different bananas. Ripe but firm works best. Overripe makes mushy. Under ripe lacks flavor. Look for color and slight give. Experiment as needed.
- 💡 Mix up flavors. Swap orange liqueur for other fruit brandies if needed. Coconut cream can change too. Almond milk or soy cream alter texture but may work.
- 💡 Serve warm. Most flavorful that way. For added depth, consider pairing with ice cream or sprinkle some toasted coconut on top for crunch.
Common questions
How to store leftover banana foil dessert?
Refrigerate tightly wrapped foil. Use within a couple days for best texture. Microwave to warm if needed.
Can I use different fruits?
Yes, berries work well. Peaches also shine. Adjust cooking time. Softer fruits may need less time. Monitor closely.
What if foil leaks?
Ensure tight seals on edges. Double layer helps prevent tears. Keep a watchful eye during grilling. Makes cleanup easier.
Can I make it ahead of time?
Yes, prep early but cook fresh. Assemble but don’t grill until ready. Best when warm to enjoy flavors fully.
