After grilling, place the bananas with their peel in the rest of the embers (if there are still enough embers, place the bananas on the grillage).
The bananas are ready when the skin is black and the fruits give way when you press them. Be careful - they burst easily!
Place the grilled bananas on a separate plate, peel off one side of the skin and use a spoon to divide the pulp on 4 dessert plates. Sprinkle with cinnamon sugar and add a scoop of ice to each.
Ingredients
Print Recipe
Pin Recipe