as well as protein, and as a bonus, they are a phenomenal match for grilling fruit.
today we start with the staple of all kitchens across the country: bananas. it is amazing how versatile this little bit of packaged nature can be. peel a large banana, because when it comes to desserts, the bigger the fruits to be grilled, the better. using a knife, slice it vertically, from end to end, only about half way down. pry it open carefully with a spoon so that you don’t completely separate the two halves. this is much easier done in real life than describing it with words. now, add about two tablespoons of 