Sunday Dessert: Grilled bananas

This was a great finish for the grilled meal:

Slice two bananas in half lengthwise and put the halves flat side down over a medium fire. After a couple minutes, carefully flip the bananas and move to a cooler part of the grill. Let them cook for another five or so minutes until the bananas are good and soft, pull them off the grill and let them cool until you're ready to make dessert.

Add a couple tablespoons of sugar to a non-stick pan along with a bit of water to help it dissolve. Crank the heat to medium high and cook until the sugar starts to caramelize. Remove the bananas from their skins and add to the pan. Shake gently to coat the banana halves with the caramel. Add a Tbs of dark rum and the juice from half a lime and cook for about a minute until the liquid reduces some and starts to thicken. Mount the sauce with a bit of butter and serve immediately.

We didn't have any vanilla ice cream, so Andrea had some "chunky monkey" and I just had some whipped cream.

God only knows why I like bananas this way when I otherwise don't care for them at all.