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- 2 medium ripe, yet firm, bananas
- 3 tablespoons sugar
- 2 tablespoons orange liqueur
- 2 tablespoons orange juice
- 1 tablespoon butter
- 1/8 teaspoon ground nutmeg
- 1/2 10 3/4ounce package frozen pound cake, thawed and cut into 4 slices
- Shredded orange peel (optional)
- Ground nutmeg (optional)
1. Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy 8-inch skillet* on the rack of an uncovered grill directly over medium heat for 2 minutes. Add sugar, liqueur, juice, and butter. Cook about 1 minute or until butter is melted and sugar begins to dissolve. Add the bananas and cook about 4 minutes more or just until bananas are tender, stirring once. Stir in the 1/8 teaspoon nutmeg. Set skillet to the side of the grill rack. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.
2. To serve, spoon bananas and sauce over pound cake slices. If desired, garnish with shredded orange peel and additional nutmeg. Makes 4 servings.
- The heat from the grill will blacken the outside of the skillet, so use a cast-iron or old skillet.
- Servings Per Recipe 4,
- cal. (kcal) 292,
- Fat, total (g) 12,
- chol. (mg) 67,
- sat. fat (g) 7,
- carb. (g) 42,
- fiber (g) 1,
- pro. (g) 3,
- sodium (mg) 139,
- Percent Daily Values are based on a 2,000 calorie diet
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