An easy, effortless, impressive dessert you can whip up fireside in a flash.  Every day bananas become dark, caramel-y goodness helped out with a crunch of our new go-to "Ungranola" and Cinnamon Pecan Nut Butter.


  • 1/2 cup Bubba's Fine Foods Bourbon Vanilla UnGranola 
  • 3 tablespoons Georgia Grinders Cinnamon Vanilla Pecan Peanut Butter
  • 2 Bananas
  • Honey or Sugar
  • 1 cup yogurt 


  1. Trim stem ends of bananas; halve lengthwise through peels (leave peels on) and set aside.
  2. Heat oiled grill or cast iron pan to medium.
  3. Lightly brush bananas with honey (or dip cut side down in sugar). Cook, cut sides-down, until caramelized, 2-3 minutes. Flip and cook until bananas start to pull away from peel and soften, 2-3 minutes.
  4. Remove bananas from grill; place on a serving platter, add a dollop of yogurt, sprinkle with Ungranola and drizzle over melted (warmed) peanut butter and honey.

Pro Tips: For the yogurt smear, use a large spoon to place a dollop of yogurt on the plate. With the back of the spoon, press down and, in one quick motion, drag the spoon around the plate in a slight half circle.

You can also "thin" the PB with a little hot water if need be!

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