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COOKING ON DEADLINE: Recipe for chocolate-peanut butter coated grilled bananas

This July 28, 2014 photo shows chocolate peanut butter coated grilled bananas in Concord, N.H. The wrapped bananas spend a little time on the grill so the insides can get warm and tender, while the outside crisps nicely. (AP Photo/Matthew Mead)

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This July 28, 2014 photo shows chocolate peanut butter coated grilled bananas in Concord, N.H. The wrapped bananas spend a little time on the grill so the insides can get warm and tender, while the outside crisps nicely. (AP Photo/Matthew Mead)

You're going to have to trust me on this one.

It may look a little strange. It will sound even stranger. You may even feel a little strange making it. But this over-the-top grilled banana is a delicious combination of everything we love — a bomb of chocolatey-salty-savory-sweet-peanut buttery goodness. And with it we shall send summer out with a bang.

Here's how it works. We started by peeling a banana, then wrapping it in thinly sliced prosciutto. If Elvis could pair banana and bacon on his peanut butter sandwiches, we can wrap a banana in prosciutto.

The wrapped bananas spend a little time on the grill so the insides can get warm and tender, while the outside crisps nicely. Once we pull it off the grill, we drizzle it — and I suggest being generous with your drizzle — with a ganache of peanut butter and chocolate. A few minutes in the freezer to set the ganache... And you have a seriously indulgent grilled treat.

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CHOCOLATE-PEANUT BUTTER COATED GRILL BANANAS

Start to finish: 20 minutes

Servings: 4

1/4 cup heavy cream

1/4 cup dark chocolate bits

1 tablespoon smooth peanut butter

4 bananas, peeled

4 slices prosciutto

Heat a grill to medium. Use an oil-soaked paper towel held with tongs to oil the grates. Line a baking sheet or pan with waxed paper or kitchen parchment.

In a small saucepan over medium-high heat, bring about 1 inch of water to a simmer. Set a heat-safe bowl over the pan and turn off the heat. In the bowl, combine the cream, chocolate and peanut butter. Stir until the mixture is completely melted and smooth. Set aside, but leave the bowl set over the warm water.

One at a time, wrap each banana in 1 slice of prosciutto. It is fine if the ends of the banana are exposed. Gently press the ends of the slices against the banana to seal them in place. Place the bananas on the grill, reduce the heat to low, cover the grill and cook for 2 to 3 minutes, turning once or twice, until the prosciutto is crisped all around.

Place the grilled bananas on the prepared baking sheet or pan. Use a spoon to drizzle the chocolate-peanut butter mixture over the bananas. Place the pan in the freezer for 5 minutes, or just long enough to set the sauce. If desired, the bananas can be served with extra sauce for dunking.

Nutrition information per serving: 280 calories; 120 calories from fat (43 per cent of total calories); 13 g fat (7 g saturated; 0 g trans fats); 30 mg cholesterol; 38 g carbohydrate; 4 g fiber; 22 g sugar; 7 g protein; 400 mg sodium.

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J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch . Email him at jhirsch@ap.org

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