I go through periods where I just want to write, and apparently this is one of them.  This is my second post in as many days.  I’m also trying to be better about scheduling and posting stuff too. We’ll see how long that lasts.

Yesterday was American Independence Day, or a good excuse to grill outside.  Since  I was grilling, I decided to make some grilled bananas.  These are a great, easy recipe.

When grilled, a banana turns to a mushy, warm, pudding-like substance.  It’s quite nice.  You can grill them alone or add toppings.  I did some toppings yesterday.

If you’re grilling a whole banana, you can just toss it on the grill and open it when it’s ready.  To stuff them, you need to slice the banana down the center on top, but don’t break through the peel in the back.  Yesterday, I stuffed them with chocolate chips and I put a layer of peanut butter on mine (my mom doesn’t like peanut butter).   Just stuff the thing pretty full.  My peanut butter one is super messy, so I can be sure to grab the right one when they’re done . . . ok, maybe it’s just because I was just super messing when I stuffed it.

Chocolate chips are designed to keep their shape even when they’re melted, so they are not the best looking chocolate for this application, but they taste pretty good. Something like a chocolate would be a good choice if you want it to look all melty and gooey.  Chocolate chips DO melt, and they taste perfectly fine.

They really don’t need much heat to melt.   I normally put mine on the top rack of my grill as I’m winding down cooking dinner and then keep them in there until we’re ready for dessert.  The  indirect heat of the top rack is plenty.  If  you don’t have a top rack, they work fine on the direct heat too, but watch them a little closer. The banana should turn black.

I serve with ice cream. Everything is better with ice cream.