Ingredients

4 small bananas
2 Tbsp. dark rum
1 tsp. coconut extract
2 tsp. brown sugar

Cooking Instructions

Make a small slit into the skin of each banana. Cut through 1/4-inch of each banana, and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the bananas in their skins for about 30 to 35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up. Eat like a baked potato, directly from the skin.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)