Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.
½ cup brown sugar
1/4 cup dark rum
1 teaspoon soy sauce
2 teaspoons commercial fruit and habanero hot sauce
2 teaspoons fresh lime juice
2 teaspoons melted butter
4 small firm bananas, peeled and sliced lengthwise
Nutmeg Whipped Cream
In a bowl, combine the sugar, rum, soy sauce, Pickapeppa Sauce, lime juice, and butter.
Arrange the bananas in a single layer in a disposable aluminum pan and drizzle the rum mixture over the top. Set the pan on the grill over a medium fire, cover, and cook for 10 minutes basting frequently with the sauce. Continue to grill until the bananas are glazed and tender, about another 5 to 10 minutes.
Prepare the cream by whipping the cream, sugar, and rum together in a cold bowl until stiff.
To serve, place the bananas on individual serving plates, drizzle a teaspoon of the remaining sauce over them, top with a dollop of whip cream, and garnish with the grated nutmeg.