Doctor's Review: Medicine on the Move

October 23, 2017

© Alison Miksch

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Grilled Banana Satay

4 bamboo skewers, soaked in water for 30 minutes
¼ tsp. (1.25 ml) ground cinnamon
Pinch of salt
Pinch of cayenne pepper
⅔ c. (150 ml) sweetened shredded coconut
4 fat, barely ripe bananas, peeled
¼ c. (60 ml) peanut butter
½ c. (125 ml) coconut milk
2 Tbsp. (30 ml) dark brown sugar
1 tsp. (5 ml) ground ginger

Light a grill for direct medium-high heat, about 400ºF (200ºC).

Slice the bananas crosswise into medallions 1 to 2 inches thick. Skewer the banana pieces through the edges so that the flat sides can be grilled, threading 6 to 8 pieces on each skewer.

Whisk together the peanut butter, coconut milk, brown sugar, ginger, cinnamon, salt, and cayenne pepper in a bowl. Pour half of the peanut sauce into a wide shallow dish.

Brush the grill grate and coat with oil. Grill the banana skewers directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Dip the flat sides of the bananas in the peanut sauce. Sprinkle with the coconut to coat. Return to the grill and cook until lightly browned, 1 to 2 minutes per side. Serve with the remaining sauce for dipping. Makes 4 servings.

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