Grilled Pound Cake with Warm Amaretto Bananas Recipe

By VegasBartender

Banana, butter and caramel flavors go so well together, they make them into desserts in fancy restaurants. Add a sweet almond liqueur such as Amaretto and a little lemon juice, then head straight for the grill to make your own elegant version. —Carol Traupman-Carr, Breinigsville, Pennsylvania

Ingredients

• 4 teaspoons butter, divided
• 2 large bananas, cut into 1/4-inch slices
• 2 tablespoons brown sugar
• 1 tablespoon Amaretto
• 1 teaspoon lemon juice
• 4 slices pound cake (about 1 inch thick)
• Sweetened whipped cream and toasted sliced almonds, optional

Preparation

Step 1

Melt 2 teaspoons butter; drizzle over a double thickness of heavy-duty foil (about 10 in. square). Place bananas on foil; top with brown sugar, Amaretto and lemon juice. Dot with remaining butter. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 8-10 minutes or until heated through. Grill pound cake for 1-2 minutes on each side or until lightly browned. Open foil packets carefully, allowing steam to escape. Spoon bananas over pound cake; top with whipped cream and almonds if desired.

Yield: 4 servings.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.