4 ripe but firm bananas, 1/2 cup of golden caramel syrup, 2 tablespoons of lemon juice, 1 pinch of salt
4 ripe but firm bananas, 1/2 cup of golden caramel syrup, 2 tablespoons of lemon juice, 1 pinch of salt
Peel the bananas, but keep the skin intact
Reserve the peels
Cover the bananas with a little bit of the caramel mixture mixed with lemon and salt
Set aside the remaining sauce
Let it rest for a few minutes
Place the bananas back in their skins and wrap each one in aluminum foil
Grill over charcoal for a few minutes
Serve with the remaining sauce
Serve 4 portions.