Nutrition per serving may change if servings are adjusted.
2 teaspoons packed brown sugar
¼ teaspoon ground cinnamon
4 ripe, yet firm, bananas
¼ cup finely chopped dark chocolate (60% cocoa)
¼ cup chopped pecans, toasted (see Tip)
In a small bowl stir together brown sugar and cinnamon; set aside. Cut bananas in half lengthwise, leaving peels intact.
For a gas or charcoal grill, grill bananas, cut sides down, on oiled rack of a covered grill directly over medium heat 2 to 3 minutes or until golden grill marks form. Turn and sprinkle cut sides with cinnamon-sugar mixture. Cover and grill about 5 minutes or until the peels begin to pull away from the bananas. Transfer to plates and sprinkle with chocolate and pecans. Let stand 1 to 2 minutes before serving.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.