Cinnamon-Grilled Bananas with Mexican Chocolate
4 firm, but ripe, bananas, unpeeled
1 T. sugar
1/2 t. ground cinnamon, preferably Mexican cinnamon (canela)
8 small scoops premium quality ice cream, preferably dulce de leche flavor
1/2 C. coarsely chopped Mexican chocolate
Note: If Mexican chocolate is not available, use a semi-sweet dark chocolate.
Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside. Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes. Place bananas cut-side down on a clean cooking grate. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs or spatula, turn over and let cook 5 more minutes, or until the skin pulls away from the banana. Arrange two banana halves without skins on each serving plate. Top each serving with two scoops of dulce de leche ice cream. Sprinkle each with 1 tablespoon crumbled chocolate. Serve immediately. Makes 4 servings.
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