* bamboo skewers * 12 Thai bananas (available at Asian grocery stores) * 2 tablespoons butter * 1/2 cup palm sugar * 1/2 cup white sugar * 2 pandan leaves optional, tied in a knot * 1.5 teaspoon salt * 1 cup coconut milk
# Instructions
1. Cut each banana into bite-sized pieces and thread them onto skewers.
2. Grill the banana skewers on low heat. Keep turning them so they cook evenly, until they’re slightly firm outside but soft inside. This should take around 10–15 minutes.
3. While the bananas are grilling, you can make the sauce. Start by melting butter in a small pot or saucepan over medium heat.
4. Once the butter melts, add in all the other sauce ingredients: palm sugar, white sugar, pandan leaves, salt, and coconut milk.
5. Stir the sauce regularly while it cooks. Once it thickens to your liking, take it off the heat. Remember, it will thicken a bit more as it cools. I prefer mine on the runnier side, not too thick. Serve it warm and enjoy!
Fudge89
I’m in
HoodieLoverGal38
I think this looks absolutely mouthwatering. Thanks for the recipe, can’t wait to try it myself.
3 Comments
[Recipe](https://hungryinthailand.com/grilled-bananas/)
# Ingredients
* bamboo skewers
* 12 Thai bananas (available at Asian grocery stores)
* 2 tablespoons butter
* 1/2 cup palm sugar
* 1/2 cup white sugar
* 2 pandan leaves optional, tied in a knot
* 1.5 teaspoon salt
* 1 cup coconut milk
# Instructions
1. Cut each banana into bite-sized pieces and thread them onto skewers.
2. Grill the banana skewers on low heat. Keep turning them so they cook evenly, until they’re slightly firm outside but soft inside. This should take around 10–15 minutes.
3. While the bananas are grilling, you can make the sauce. Start by melting butter in a small pot or saucepan over medium heat.
4. Once the butter melts, add in all the other sauce ingredients: palm sugar, white sugar, pandan leaves, salt, and coconut milk.
5. Stir the sauce regularly while it cooks. Once it thickens to your liking, take it off the heat. Remember, it will thicken a bit more as it cools. I prefer mine on the runnier side, not too thick. Serve it warm and enjoy!
I’m in
I think this looks absolutely mouthwatering. Thanks for the recipe, can’t wait to try it myself.