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Grilled banana barbecue sauce


  • 3 bananas, unpeeled, sliced in half lengthwise
  • 1 tablespoon (15 milliliters) olive oil, plus more for grill
  • 2 tablespoons (30 milliliters) honey
  • 1 teaspoon (5 milliliters) cinnamon
  • 1/2 teaspoon (2.5 milliliters) nutmeg
  • Salt and fresh ground pepper
  • 1 onion, minced
  • 3 tablespoon (45 milliliters) tomato puree
  • 3/4 cup (180 milliliters) vegetable stock
  • 2 tablespoons (30 milliliters) apple cider vinegar
  • 3 cloves Barbecue-Roasted Garlic
  • 1 tablespoons (15 milliliters) freshly grated ginger
  • 1 teaspoon (5 milliliters) cumin
  • 1/2 teaspoon (2.5 milliliters) cayenne
  • 1/2 teaspoon (2.5 milliliters) salt
  • 60 grams dark rum (optional)


  1. Preheat grill to medium heat, 350-375F (175-205C). Brush grill with oil.
  2. Mix together honey, cinnamon, nutmeg, salt, and black ground pepper in a small bowl.
  3. Brush banana with oil and place on grill cut side down. Grill for three minutes.
  4. Turn and brush cut side with the honey mixture. Grill with skin side down a further five minutes.
  5. Take off the grill and let cool.
  6. To a saucepan, add oil and sauté onions.
  7. Add tomato puree, vegetable stock and stir to incorporate.
  8. Add apple cider vinegar, Barbecue-Roasted Garlic, ginger, cumin, cayenne, salt and stir.
  9. OPTIONAL: Stir in rum.
  10. Simmer 45 minutes.
  11. Remove and let cool. Serve on spicy barbecued sausages.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.

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