The Ultimate Grilled British Hot Buttered Rum Bananas

Introduction

There is something undeniably magical about ending an outdoor feast with a dessert prepared right on the open fire, and this British Hot Buttered Rum Bananas recipe is the absolute epitome of comfort food. It blends the tropical, creamy sweetness of ripe bananas with the warming, spicy kick of dark rum, creating a flavor profile that is both sophisticated and deeply satisfying. By utilizing the Arteflame grill, you achieve a level of caramelization that a standard stovetop simply cannot replicate; the high, consistent heat sears the fruit, locking in moisture while the butter and brown sugar meld into a rich, toffee-like sauce.

This dish is not just about the flavors; it is about the experience. The sizzle of the butter on the carbon steel cooktop, the aroma of cinnamon and nutmeg filling the air, and the visual drama of cooking dessert outdoors make this recipe a showstopper. Whether you are hosting a festive winter gathering or a summer evening barbecue, these grilled bananas offer a sweet, boozy embrace that lingers pleasantly on the palate, proving that your grill is capable of much more than just steaks and burgers.

Ingredients

The Base

• 4 large, ripe bananas (peeled and sliced in half lengthwise)
• 1/2 cup unsalted butter (cubed)
• 1/2 cup dark brown sugar (packed)

The Sauce & Spice

• 1/2 cup dark rum (or spiced rum for extra kick)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream (optional, for a creamier sauce)

To Serve

• 1 pint high-quality vanilla bean ice cream
• Fresh mint leaves (for garnish)
• Toasted pecans or walnuts (chopped)

Instructions

Step 1: Fire Up the Grill

1. Begin by preparing your Arteflame grill. Light a fire in the center using charcoal or wood and allow it to burn down until the center grate is extremely hot and the outer flat cooktop reaches a medium-high cooking temperature.
2. Ensure the cooktop is clean and lightly oiled to prevent sticking, although the butter in the recipe will help significantly.

Step 2: Prepare the Caramel Base

1. Place the cubed butter directly onto a medium-heat zone of the flat steel cooktop. Allow it to melt slowly, moving it around with a spatula so it does not burn.
2. Once the butter is foaming, sprinkle the dark brown sugar directly over the melted butter. Using your spatula, mix them together on the flat top until the sugar dissolves and starts to bubble into a caramel.
3. Sprinkle the cinnamon and nutmeg into the bubbling caramel mixture to release the essential oils of the spices.

Step 3: Grill the Bananas

1. Place the banana halves, cut side down, directly onto the flat cooktop, slightly away from the caramel pool first to get a sear.
2. Grill for about 2-3 minutes until the face of the banana is golden brown and caramelized.
3. Gently flip the bananas over. Move them into the butter and sugar mixture, allowing them to bathe in the sauce as they finish cooking for another 2 minutes. The bananas should be soft but holding their shape.

Step 4: The Rum Finish

1. Pour the dark rum over the bananas and sauce mixture. Caution: If you are close to the center fire, the alcohol may flambé (ignite). This is desirable for flavor but keep your face back.
2. Let the alcohol cook off for about 1 minute, thickening the sauce. If using heavy cream, stir it in now to create a rich toffee sauce.
3. Remove the bananas and sauce from the grill immediately to prevent them from becoming mushy.

Step 5: Plating

1. Place two banana halves in a bowl.
2. Generously spoon the hot buttered rum sauce from the grill over the fruit.
3. Top with a large scoop of vanilla bean ice cream and garnish with toasted nuts and fresh mint.

Tips

Mastering dessert on a grill requires a bit of attention to heat management. When making the caramel sauce on the Arteflame cooktop, utilize the temperature zones wisely. If the butter and sugar mixture begins to bubble too aggressively or looks like it might scorch, slide the mixture toward the outer edge of the grill where the temperature is cooler. Conversely, if the sugar isn't dissolving, move it closer to the center fire. This tactile control is what makes cooking on an Arteflame so distinct and effective for delicate sauces.

Regarding the bananas, ripeness is key. You want bananas that are yellow with just a few brown spots. If they are too green, they will be starchy and lack sweetness; if they are completely brown, they will disintegrate into mush on the hot steel. Also, when adding the rum, be mindful of the open flame in the center. While a little flare-up adds a nice char flavor and theatrical flair, always pour from a small cup rather than the full bottle to control the volume of alcohol hitting the heat at once.

Variations

While the classic British profile of rum and spice is timeless, this recipe is incredibly versatile and easy to adapt to your personal taste preferences or whatever ingredients you have on hand. You can easily shift the flavor profile from Caribbean-warmth to nutty-richness or even a chocolate lover's dream without changing the core cooking method. Here are a few excellent variations to try on your grill:

• Bourbon Street Bananas: Substitute the dark rum with a high-quality Kentucky Bourbon and add a handful of toasted pecans for a Southern twist.
• Chocolate Indulgence: After flipping the bananas, sprinkle dark chocolate shavings or chocolate chips over the fruit so they melt into the sauce.
• Tropical Coconut: Swap the butter for coconut oil and the heavy cream for coconut cream, then garnish with toasted coconut flakes for a vegan-friendly version.
• Maple Glazed: Replace half the brown sugar with pure maple syrup and add crispy bacon crumbles as a garnish for a sweet and savory breakfast-style dessert.
• Orange Zest Zing: Add the zest of one fresh orange to the butter and sugar mixture to brighten the heavy caramel flavors with citrus notes.

Best pairings

This dish is rich, sweet, and intense, so it requires pairings that can either cut through the sugar or complement the warmth of the spices. The most obvious and essential pairing is dairy; the cold temperature and neutral creaminess of vanilla bean ice cream provide the perfect contrast to the hot, spiced bananas. If ice cream isn't your preference, a dollop of unsweetened crème fraîche or Greek yogurt can balance the sweetness beautifully with a bit of tang.

On the beverage side, a dark roast coffee or an espresso is an excellent choice, as the bitterness of the coffee scrubs the palate between bites of the sweet caramel sauce. For an adult beverage pairing, consider a glass of tawny port, which shares the nutty, caramel notes of the dish, or a stout beer with coffee or chocolate undertones. If you prefer to echo the ingredients, a neat pour of the same dark rum used in the cooking process makes for a harmonious and warming finish to the meal.

Conclusion

The British Hot Buttered Rum Bananas recipe is a testament to the versatility of the Arteflame grill. It transforms simple pantry staples into a dessert that feels luxurious and festive. The combination of the smoky char from the grill, the rich depth of the caramelized sugar, and the warming heat of the rum creates a sensory experience that oven-baked desserts simply cannot match. It is a dish that invites people to gather around the fire, spoons in hand, ready to enjoy the sweeter side of outdoor cooking.

We encourage you to try this recipe at your next barbecue. It is quick, easy, and undeniably impressive. Don't be afraid to experiment with the variations or create your own signature twist on this classic. When you serve this bubbling, golden, aromatic treat to your friends and family, you aren't just serving dessert; you are creating a memorable finale to a wonderful meal.