Honey-Rum Grilled Bananas

Bill had his knee surgery on Monday. I drove him to the hospital, waited in the lobby for three hours, and drove him home. He was groggy and grumpy and told me the hospital food was "an insult to the concept of eating." I said, "You just had surgery, Bill." He said, "That doesn't mean I should have to eat Jell-O." I brought him a container of pho the next day. He ate the whole thing and said, "This is better than any painkiller they gave me." He was probably joking. Probably.

Bill's recovery will take six weeks. He'll miss at least four Tuesday meetings, which will be the longest he's been absent in my memory. I told him I'd run things while he was out. He said, "Bobby, you've been running things for years. I just sit in the back and eat cake." This is not true. Bill is the backbone of that group. But he's also right that the group runs itself at this point — the younger members step up, the format holds, and the coffee is terrible regardless of who makes it.

Saturday I drove to Midland. Not for Tyler's kitchen — that's mostly done — but for Jessica. Tyler invited me up for dinner and I brought two racks of baby backs, pre-rubbed with my five-spice blend, and a cooler with all the fixings. Tyler has a charcoal grill in his new backyard (not a smoker yet — that's a future project) and I set up while he went to get Jessica.

She walked in and shook my hand firmly and said, "I've heard about the brisket." I said, "Today is ribs. Brisket is a second-date food." She laughed. She's compact, dark-haired, direct, with the kind of handshake that tells you she works in a field that doesn't tolerate softness. She ate ribs without apology, getting sauce on her chin and not caring. This is my primary evaluation metric and she passed. Tyler watched me watch her and gave me a look that said "Don't embarrass me." I did not embarrass him. I was on my best behavior, which for me means I only told three stories about Tyler as a child instead of the usual twelve.

Made a Vietnamese-style grilled corn for a side dish — corn on the cob brushed with a mix of coconut milk, fish sauce, scallion oil, and a touch of sugar, then grilled until charred and caramelized. The coconut milk and fish sauce create a sweet-savory glaze that makes plain butter corn seem like it's not trying hard enough. Jessica ate two ears. I approved.

The ribs were gone. The corn was gone. The grill was still hot, and Tyler’s backyard had that exact kind of late-afternoon quiet where nobody wants to go inside yet. I had bananas in the cooler — I always bring a few as backup — and I’d been making this honey-rum version long enough that I can do it without thinking. It felt right: simple, a little indulgent, made on the same coals that did the heavy lifting all afternoon. Jessica had a second helping. I approved of that too.

Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes | Servings: 4

Ingredients

4 ripe but firm bananas, unpeeled
3 tablespoons honey
2 tablespoons dark rum
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of kosher salt
Vanilla ice cream or whipped cream, for serving (optional)
Toasted coconut flakes or chopped pecans, for garnish (optional)

Instructions

Heat the grill. Prepare a charcoal or gas grill for medium-high heat (around 400°F). Clean and lightly oil the grates.
Make the glaze. In a small bowl, whisk together the honey, dark rum, melted butter, cinnamon, nutmeg, and salt until fully combined. Set aside.
Prep the bananas. Without peeling, slice each banana lengthwise through the peel, cutting just deep enough to open the banana but keeping the bottom peel intact. Gently press the banana open slightly to expose the flesh.
Brush and grill. Spoon or brush a generous amount of the honey-rum glaze into the cut of each banana. Place bananas cut-side up directly on the grill grates. Close the lid and grill for 6—8 minutes, until the peel is blackened on the bottom, the flesh is soft and caramelized, and the glaze is bubbling.
Finish and serve. Remove from the grill carefully. Drizzle any remaining glaze over the top. Serve in the peel — set each banana on a plate or bowl and let guests scoop the flesh directly out. Top with vanilla ice cream, whipped cream, toasted coconut, or pecans if desired.

Nutrition (per serving)

Honey-Rum Grilled Bananas — The Dessert That Closed Out the Best Backyard Dinner I’ve Had in Years