Grilled Bananas on Sugared Rum Toast

• 1/4 cup dark rum
• 3 tablespoons brown sugar
• 2 1/2 tablespoons butter, melted and divided
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 4 bananas, peeled and cut in half lengthwise
• Cooking spray
• 4 (3/4-ounce) "blocks" challah bread, crusts removed
• 2 tablespoons granulated sugar

1. 1.
2. Combine rum, brown sugar, and 1 tablespoon butter in a saucepan.
3. Bring to a simmer over medium-high heat.
4. (Be careful; rum will flame up when it comes to a boil.)
5. When flames subside, stir with a whisk until syrupy.
6. Remove from heat; stir in pepper and salt.
7. Keep warm.2.
8. Heat a grill pan over medium heat.
9. Coat bananas with cooking spray.
10. Place on grill pan; grill 2 minutes on each side or until lightly charred.3.
11. Brush bread with remaining 1 1/2 tablespoons butter.
12. Sprinkle granulated sugar onto a small plate.
13. Dredge bread evenly in sugar.
14. Place bread in pan; grill 15 seconds on each side or until lightly charred, being careful not to scorch.
15. Serve bread with bananas and sauce.VARIATIONGrilled Fig Toast: Use turbinado sugar in place of brown sugar and Saba* in place of rum; omit salt.
16. Replace bananas with 6 fresh figs, halved.
17. Arrange on a platter; drizzle with 1 teaspoon extra-virgin olive oil.
18. Sprinkle with 1/4 teaspoon coarse sea salt.
19. (*Saba is a sweet-tart condiment made from grape must; you can substitute balsamic syrup.)
20. SERVES 4 (serving size: 1 bread block, 3 fig halves, about 2 teaspoons sauce, 1/4 teaspoon oil, and dash of salt) CALORIES 288; FAT 11g (sat 5g); SODIUM 315mg

dark rum, brown sugar, butter, freshly ground black pepper, kosher salt, bananas, cooking spray, bread, sugar

Taken from www.myrecipes.com/recipe/grilled-bananas-rum-toast (may not work)