Ingredients
- 4 bamboo skewers, soaked in water for 30 minutes
- 4 fat, barely ripe bananas, peeled
- 1/4 cup peanut butter
- 1/2 cup coconut milk
- 2 tablespoons dark brown sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Pinch of cayenne pepper
- 2/3 cup sweetened shredded coconut
Preparation
Step 1
Light a grill for direct medium-high heat, about 400ºF.
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.