CaribbeanEasy · Hot
Coconut-Glazed Grilled Bananas
Smoky caramelized bananas with a warm coconut glaze, finished with lime and a hint of cinnamon. Simple, soulful, and perfect for breakfast or dessert.
Prep
10 min
Cook
10 min
Total
20 min
Method
Make the Coconut Glaze
1
In a small saucepan over low heat, melt the coconut oil with the honey and cinnamon, stirring until smooth and glossy, about 2 minutes. Remove from heat and set aside.
Prepare the Bananas
Grill the Bananas
3
Finish and Serve
5
Transfer the grilled bananas to a serving platter. Drizzle with the remaining warm coconut glaze.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
225
per serving
High in saturated fat · 11gLow salt · 2mg
Protein
1g
Carbs
34g
Fat
12g
Sat. fat
11g
Fiber
3g
Sugar
22g
Sodium
2mg
Gluten FreeDairy FreeVeganHeart HealthyDiabetes FriendlyLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.4m³
Land
8.3Pt
Runoff
0.03g P
Banana drives 57% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
8
Sweet
1
Salty
5
Sour
1
Bitter
1
Spicy
Textures
CrispyTenderSaucy
Aromas
SmokySweetCoconutCitrusWarm Spice
Kitchen Equipment
Primary Tool
GrillCounter FootprintMedium
Safety & Storage
Cooking Temperature
Grill surface must reach proper temperature before cooking. Banana flesh should reach at least 145°F internally when tested with a calibrated thermometer to ensure safe consumption.
Cross Contamination
Ensure grill or grill pan is thoroughly cleaned before cooking bananas if previously used for allergen-containing foods. Use separate basting brushes or utensils for any applied glazes.
Handling
Use heat-resistant gloves or long tongs when handling bananas on hot grill surfaces. The coconut oil glaze may ignite if it drips onto open flames—keep a spray bottle of water nearby.
Bananas should be peeled and cut just before grilling. Avoid leaving peeled bananas at room temperature for extended periods before cooking.
Storage
Cooked bananas should be served immediately. Any leftovers must be refrigerated within 2 hours and consumed within 2 days. Reheat to 165°F before serving.
Allergen Warning
While coconut oil is not a major allergen, individuals with tree nut allergies may want to consult their healthcare provider. This recipe does not contain any of the nine major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame).
Pro Tips
Technique
Cut those bananas lengthwise to create flat surfaces—this isn't just for looks, it lets the sugar caramelize properly and gives you those beautiful char marks we island cooks live for.
Substitution
If you don't have coconut oil on hand, reach for good Jamaican rum—yes, rum!—it adds a warmth that coconut oil would. A little splash in the glaze while it heats, just watch your eyebrows.
From the chef
In Jamaica, we don't waste good fruit on bad cooking—bananas that get a little ripe? They get put on the grill where that sweetness deepens into something almost caramel-like, then we crown them with coconut glaze and a squeeze of lime. This is the kind of simple magic that happens when fire meets island ingredients, and my grandmother taught me that every yard cookout should leave people wondering what else you can do with heat and honey.
TagsGrilledCoconutTropicalSweetQuickGlazedBanana
Source: generated · June 10, 2026