Hot Bananas a la Baloo

This is fusion food at its most playful. The marinade combines Indonesian sambal oelek (the punchy chili paste that’s the foundation of so many Southeast Asian dishes), Japanese soy sauce, and floral honey, all of which transforms ripe bananas into a savory-sweet side dish that wakes up grilled meats.

Use firm-ripe bananas, not overripe ones. The fruit needs to hold its shape on the grill while still being sweet enough to caramelize. Yellow with no brown spots is the right stage. Overripe bananas turn to mush over fire.

The 12-hour marinade isn’t a typo, even though it sounds long for fruit. Bananas are dense and the sambal needs time to penetrate the flesh. The honey also slowly draws out moisture and concentrates the banana’s natural sugars, which is what makes them grill so beautifully.

Grill over medium heat, not high. Sugar burns quickly, and the honey-glazed bananas are sugar-bombs ready to char on contact. You want golden, slightly caramelized edges with the interior still hot and creamy. About 2 to 3 minutes per side.

Brush with extra marinade as they cook to build a glossy lacquered finish. The chili heat tames considerably as the bananas cook, leaving just a warm tickle on the tongue.

Chef Tips

• Slice bananas lengthwise rather than into rounds. Long halves are easier to grill and turn.
• Leave the peel on. It protects the fruit from sticking and you can scoop the cooked banana out with a spoon at the table.
• Cool the leftover marinade completely before tossing or boil it for a minute if you want to use it as a finishing sauce.
• Serve as a side with grilled satay, chicken, or pork tenderloin.

Variations

• Substitute sriracha for sambal oelek if it’s easier to find.
• Add a tablespoon of grated fresh ginger to the marinade for added warmth.
• Sprinkle with toasted coconut and chopped peanuts before serving for tropical crunch.