Grilled Pound Cake with Warm Amaretto Bananas Recipe

Grilled Pound Cake with Warm Amaretto Bananas Recipe
Grilled Pound Cake with Warm Amaretto Bananas Recipe photo by Taste of Home
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Grilled Pound Cake with Warm Amaretto Bananas Recipe

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Banana, butter and caramel flavors go so well together already, and then you add a sweet almond liqueur, such as Amaretto, and a little lemon juice to take this grilled dessert to a new level. —Carol Traupman-Carr, Breinigsville, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 teaspoons butter, divided
  • 2 large bananas, cut into 1/4-inch slices
  • 2 tablespoons brown sugar
  • 1 tablespoon Amaretto
  • 1 teaspoon lemon juice
  • 4 slices pound cake (about 1 inch thick)
  • Sweetened whipped cream and toasted sliced almonds, optional

Directions

Melt 2 teaspoons butter; drizzle over a double thickness of heavy-duty foil (about 10 in. square). Place bananas on foil; top with brown sugar, Amaretto and lemon juice. Dot with remaining butter. Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 8-10 minutes or until heated through. Grill pound cake for 1-2 minutes on each side or until lightly browned. Open foil packets carefully, allowing steam to escape. Spoon bananas over pound cake; top with whipped cream and almonds if desired. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Grilled Pound Cake with Warm Amaretto Bananas in Taste of Home April/May 2012, p27

Nutritional Facts

1 cake slice with 1/4 cup bananas (calculated without optional toppings): 254 calories, 10g fat (6g saturated fat), 78mg cholesterol, 153mg sodium, 38g carbohydrate (16g sugars, 2g fiber), 2g protein.

  • 4 teaspoons butter, divided
  • 2 large bananas, cut into 1/4-inch slices
  • 2 tablespoons brown sugar
  • 1 tablespoon Amaretto
  • 1 teaspoon lemon juice
  • 4 slices pound cake (about 1 inch thick)
  • Sweetened whipped cream and toasted sliced almonds, optional
  1. Melt 2 teaspoons butter; drizzle over a double thickness of heavy-duty foil (about 10 in. square). Place bananas on foil; top with brown sugar, Amaretto and lemon juice. Dot with remaining butter. Fold foil around mixture and seal tightly.
  2. Grill, covered, over medium heat for 8-10 minutes or until heated through. Grill pound cake for 1-2 minutes on each side or until lightly browned. Open foil packets carefully, allowing steam to escape. Spoon bananas over pound cake; top with whipped cream and almonds if desired. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Grilled Pound Cake with Warm Amaretto Bananas in Taste of Home April/May 2012, p27

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