Grilled Bananas with Dutch Pepernoten & Salted Caramel

Imagine the sweet, caramelized scent of bananas sizzling on the flat top grill, mingling with the aromatic spices of traditional Dutch Pepernoten. This recipe isn't just a dessert; it is a warm embrace on a crisp evening, perfectly capturing the essence of cozy comfort food. By grilling bananas on the Arteflame, you transform a humble fruit into a decadent treat, enhanced by the distinct crunch of anise-spiced cookies and a drizzle of rich caramel. It is the perfect fusion of outdoor cooking and festive Dutch tradition, guaranteed to surprise your guests with its smoky sweetness and comforting textures. Whether you are celebrating Sinterklaas or simply looking for a unique finish to your backyard barbecue, this dish delivers sophisticated flavors with effortless preparation.

Ingredients

• 4 large, ripe bananas (yellow with minimal spots)
• 2 tablespoons unsalted butter, melted
• 1 cup Dutch Pepernoten (spiced cookies), roughly crushed
• 1/2 cup salted caramel sauce (store-bought or homemade)
• 1 cup fresh whipped cream
• 1 teaspoon cinnamon sugar
• Fresh mint leaves for garnish
• Optional: Vanilla ice cream

Instructions

Step 1: Prep the Grill and Fruit

1. Fire up your Arteflame grill. You want to aim for a medium heat zone on the flat cooktop, so build your fire about 20 minutes before you plan to cook dessert.
2. While the grill heats, slice the bananas in half lengthwise, keeping the peel on or off depending on your preference. Leaving the peel on can help hold the banana together, but removing it allows for better caramelization on all sides.
3. Brush the cut side of the bananas generously with the melted butter.

Step 2: Grill the Bananas

1. Place the bananas cut-side down onto the flat steel griddle. Listen for that satisfying sizzle.
2. Grill for about 2 to 4 minutes. You are looking for a deep golden-brown sear and visible grill marks.
3. Carefully flip the bananas. If you left the skin on, let them cook on the skin side for another 2 minutes until the fruit is soft and warm throughout.

Step 3: Assembly and Serving

1. Remove the bananas from the grill and place two halves on each serving plate.
2. While still hot, drizzle generously with the salted caramel sauce.
3. Immediately scatter the crushed Pepernoten over the bananas to ensure they stick to the caramel.
4. Top with a dollop of whipped cream (or a scoop of vanilla ice cream) and garnish with a sprig of fresh mint. Serve immediately.

Tips

Mastering this dessert on the Arteflame comes down to heat management and timing. Selecting the right bananas is crucial; look for yellow skins with just a few spots to ensure they hold their shape. Green bananas will be too starchy, while over-ripe brown ones may turn to mush on the hot steel. If your grill is blazing hot from cooking the main course, move the bananas to the outer edge of the cooktop where the temperature is gentler; this prevents burning the natural sugars before the inside softens. For an extra layer of flavor, try brushing the cut side of the bananas with a mixture of cinnamon and maple syrup before grilling, creating a brulee-like crust. Remember that Pepernoten absorb moisture quickly, so assemble this dish immediately before serving to maintain that delightful crunch against the soft, warm fruit.

Variations

While the classic Dutch Pepernoten combination is a showstopper, this grilled banana base is incredibly versatile. You can easily adapt the toppings to suit the season, your pantry inventory, or your guests' dietary preferences. If you cannot find traditional Pepernoten, crumbling Speculaas cookies or gingersnaps works beautifully as a spiced substitute. Experimenting with the toppings can turn this into a completely new dessert experience every time you fire up the grill. Here are a few creative twists to try:

• The Boozy Twist: Add a splash of dark rum or Grand Marnier to the caramel sauce for a grown-up kick.
• Chocolate Lover's Dream: Swap the caramel for melted dark chocolate and use crushed hazelnuts instead of cookies.
• Tropical Fusion: Grill pineapple slices alongside the bananas and top with toasted coconut flakes.
• The Nutella Melt: Slit the banana skins and stuff them with Nutella before grilling in the skin.
• Berry Blast: Top with fresh macerated strawberries to cut the richness with acidity.

Best pairings

This dessert is rich, spiced, and sweet, so it calls for beverages that can stand up to the bold flavors of cinnamon, nutmeg, and caramel without being overpowered. A dark, roasted coffee or a creamy espresso martini makes for an energetic and bitter contrast that cuts through the sugar. If you prefer wine, a glass of Pedro Ximénez sherry or a late-harvest Riesling complements the caramelized sugars perfectly. For beer enthusiasts, a heavy Imperial Stout or a Winter Ale with vanilla notes pairs effortlessly with the spiced Pepernoten. As a follow-up to a main course, this dish works best after a savory, smoky meal like grilled pork chops, venison loin, or a traditional roasted duck, effectively bridging the gap between savory smoke and sweet spice.

Conclusion

Grilling is not just for steaks and burgers; this Grilled Bananas with Pepernoten recipe proves that the Arteflame is a master of desserts, too. The contrast between the hot, smoky fruit and the cool, spiced crunch of the cookies creates a culinary moment that feels both sophisticated and nostalgically comforting. It is a quick, easy, and visually stunning way to end your outdoor feast. Give this Dutch-inspired treat a try at your next barbecue, and watch as it becomes an instant favorite among family and friends, bringing a touch of European holiday magic to your backyard.