Football and I don't really have the best of relationships.
People never believe me when I tell them that I was quite the sporty child growing up. For years, I bounced back and forth between different sports — I played basketball throughout my childhood, embarrassed my entire family by routinely missing the tee-ball in front of me, and was even on the soccer team until I started high school. Don't get me wrong, I wasn't the best in any of these. (Really though, are you surprised? I was definitely definitely more of the theatre and dance and baking cookies in the kitchen for the team sorta boy. 💃) But football? That was of the bleakest moments in my timeline.
After my failed attempt at fourth grade flag football, I decided I'd had enough. I mean, seriously, I didn't even know what a down was. Actually, I still don't. Today, I usually just spend football season listening to my dad scream at the television and act like I know what's going on when all I can see is a bunch of little men zigzagging their way across a field of fake grass.
Fourth grade drama and total stupidity aside, I love football season for the weekly parties we throw at my house. Each week, my mom and I light up the grill, preheat the oven and create a full spread inspired by the local cuisine of whichever team we're playing against. Unsurprisingly, I'm always in charge of the dessert. Though fan rivalry is the name of the game during football season, food is what brings fans together.
All month long, bloggers are teaming up with Kingsford Charcoal to bring you the biggest virtual football party ever. True to form, I've nominated myself for the coveted dessert duty. Since I'm from New Orleans, I'm repping the Saints in true black and gold fashion with these grilled bananas fosters sundaes. Honey glazed bananas, topped with creole cream cheese ice cream, bourbon whipped cream, bananas foster sauce, pecans and even edible gold. Touchdown.
🏈Cop the recipe below! If you need me, I'll be pigging out in the kitchen all game long. 🏈
- 2 slightly ripe bananas, peeled
- 2 tablespoons honey
- 2 tablespoons cinnamon
- 2 tablespoons granulated sugar
- Kingsford Charcoal briquettes
Using a paring knife, slice the bananas in half lengthwise. Coat each banana piece with honey, then sprinkle with cinnamon and sugar. Let sit for 5 minutes. On your charcoal grill, place the bananas cut side down and cook for 5 minutes. Flip the bananas over and cook the other side for 2 minutes. Serve immediately with bananas foster sauce and other toppings.
Bananas Foster Sauce
- 4 tablespoons (1/2 stick) unsalted butter, cubed
- 1/4 cup light brown sugar, packed
- 1 banana, sliced
- 2 tablespoons dark rum
In a small sauce pan over medium heat, melt the butter until completely melted. Stir in the brown sugar and bananas. Cook until caramelized, about 2-3 minutes. Add rum and using a grill lighter, flambé the sauce. Cook until the flame goes out, then remove from heat and set aside.
Bourbon Whipped Cream
- 1 cup heavy whipping cream, chilled
- 1 tablespoon confectioners' sugar
- 1 tablespoon bourbon
- 1 teaspoon vanilla bean paste or extract
- creole cream cheese or vanilla ice cream
- 1/4 cup toasted pecans
- 1/4 sheet edible gold leaf
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, bourbon and vanilla on medium-high speed until soft peaks form. Top the bananas with bananas foster sauce, ice cream, whipped cream, pecans and edible gold leaf.
This post was sponsored by Kingsford Charcoal. All opinions are my own.