Makes 6 servings

These are absolutely one of my favorite summertime desserts. They can be made well ahead of serving, they’re fun to make, and everyone goes crazy over them. If you are serving them to kids, substitute apple juice for the Kahlua. They are also excellent with dark rum.

3/4 cup packed light brown sugar
3/4 cup Kahlua or other coffee-flavored liqueur, or use dark rum
12 tablespoons (1-1/2 sticks) unsalted butter, cut into tablespoons
6 ripe bananas, peeled and cut into 1/2-inch thick rounds
1/4 teaspoon ground cinnamon
Vanilla ice cream, for serving

1. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Let the fire burn down to medium-hot (you should be able to hold your hand at grate level for 3 seconds.)

2. Tear off six 12-inch squares of aluminum foil. Fold one foil square in half. On the bottom half, place 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter, and 1 banana. Sprinkle with 1/16 teaspoon cinnamon. Fold the foil over to form a packet, crimping the open edges to seal. Repeat with the remaining ingredients. (The packets can be prepared up to 1 hour ahead, kept at room temperature.)