8 bananas, that are nice and yellow,no spots,but not green either
1 cup white sugar
1 tablespoon cinnamon (more if you like)
1 (15 ounce) jar Mexican crema
1 cup brown sugar
3 tablespoons butter
34 cup warmed heavy cream
Make caramel:. Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream Simmer over medium heat and stir occasionally (about 8 minutes). Sauce is ready when it is golden brown; it will thicken as it cools. Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff). It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days. Prepare bananas:. Combine sugar and cinnamon. Slice each banana in half lengthwise. Roll each banana half in cinnamon sugar, until completely coated. Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here). Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn. To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.