Our recent escape to Thailand was full of sunshine, smiles, and seriously good fruit. So naturally, my next thought was “We need to grill more fruit!”. First on the list? These creamy and dreamy grilled honey cinnamon bananas. Now this is what I call a dessert!

Does it seem odd to grill a banana? This feeling will fade quickly after you give it a taste. After all, if a bit of char and smoky flavor elevate burgers, hot dogs, and steaks, I can tell you they certainly do the same thing to bananas.
And with just 4 ingredients this is the kind of recipe that doesn’t require expert grilling skills. But it will put a smile on your face!
🛒 Ingredients
- Bananas
- Honey
- Cinnamon
- Melted butter
🍌 Preparation
In a bowl, combine the honey, cinnamon, and melted butter and mix well. That’s it. Nothing else to do here!
🔥 Grilling Instructions

👉Step 1: Preheat the grill to 350°F. While the grill is heating up, take a fresh banana and slice it in half lengthwise. Cut right through the skin and all. I suggest that you use very fresh bananas, though, as the ones that are starting to get even a little brown will just be too mushy to cut.
👉Step 2: Next, brush a little bit of olive oil on the cut side to minimize the chance of sticking.

👉Step 3: Set the cut side down on the grill and let it cook for about 3 minutes or until you get some lovely sear marks. It shouldn’t take long.

👉Step 4: Carefully flip the bananas over so the peel side is down.

Step 5: Brush with the honey cinnamon glaze. Let it grill for another 3 minutes.
💡 Recipe Tips
The bananas may be difficult to flip over using tongs. I used a large metal spatula to keep everything together.
I love my GrillGrate. This tool sits right on top of your metal grate and leaves very crisp, sear marks on your food. I find that foods tend to stick to it unless I coat the food and the GrillGrate with a liberal coating of olive oil.
🍽️ Serving Ideas

Now for my favorite part of this recipe. I have a sweet tooth and love all sorts of desserts, and this is no exception. We love serving these grilled honey cinnamon bananas warm with a scoop of ice cream and a sprinkle of fresh blueberries. But there’s no need to limit yourself to these toppings. There’s plenty more that work.
- Vanilla ice cream
- Chocolate or caramel sauce
- Fresh berries (blueberries, raspberries, strawberries)
- Diced pineapple or mango
- Whipped cream
- Crushed nuts (walnuts, pecans, almonds, hazelnuts…etc.)
- Crushed cookies or graham crackers
- Granola
- Peanut butter and other nut butters
- Maple syrup
- Mini marshmallows

Let’s face it, grilled fruit, while not common, is awesome and underrated in my opinion. Grilled pineapple slices is another fruity treat we love and they’re also even better with some vanilla ice cream.
During the fall season, we keep making grilled apples with cardamom. Such an easy dessert to celebrate the autumn flavors!

Grilled Honey Cinnamon Bananas
Ingredients
- 2 Bananas
- 1 tbsp Butter melted
- 1 tsp Cinnamon ground
- 1 tbsp Honey
Instructions
- Heat the grill 350°F.
- Mix butter, cinnamon and honey together in a bowl. Set aside.
- Slice the bananas length wise but do not remove the peel. Brush on a little bit of butter or oil so they don't stick to the grill.
- Place bananas cut-side down and grill for 3 minutes or until they get sear marks.
- Turn over and brush the cut-side with the butter/cinnamon mixture.
- Grill for 3 more minutes.
- Serve with vanilla ice cream and fruit such as blueberries or your favorite toppings.
Nutrition

Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)







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