• ripe bananas, one for every person or two being served
• about a tablespoon of vegetable oil for each banana. I prefer peanut oil, but it's up to you.
• molasses. just a little more than you have oil.

Heat your grill. It should be plenty hot

Cut both ends off the bananas, and slice them in half lengthwise, keeping the peels on. Brush the cut surface with oil. Mix molasses in with the remaining oil, just a little more molasses than oil. It will emulsify nicely.

Place the banana halves open side down on the hot grill for just long enough to make nice brown grill marks. The banana will just start to caramelize. Turn the bananas over and brush them liberally with the molasses mixture. Cook until the peel separates a little from the fruit and blackens.

Remove the bananas from the grill. You may serve them with vanilla ice cream, but I prefer a dark fruit sorbet (such as raspberry) and fresh blueberries.