Preparation:
Make a small slit into the skin of each banana. Cut through 1/4 inch of each banana and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick.
Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium.
Grill the bananas in their skins for about 30-35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up.
Eat like a baked potato, directly from the skin.
Recipe By: The American Diabetes Association's "Flavorful Seasons Cookbook |
