GRILLED BANANA SPLITS
Steps:
- Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.
GRILLED BANANA SPLIT
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium heat.
- Mix the sugar and cinnamon together in a small bowl. Sprinkle the bananas with sugar and cinnamon mixture. Put them, cut side down, on the grill and cook until grill marks appear, about 2 to 3 minutes. Flip over and cook until the peel just starts to pull away from the banana. Remove the bananas from the grill and peel. Add 2 banana halves to each banana split dish. Top with strawberry ice cream, candied pecans, whipped cream and hot fudge sauce. Put a cherry on top and garnish with a sprig of mint.
GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE
Steps:
- Build charcoal fire or preheat gas grill.
- Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
- Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
- Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
- Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.
CAMPFIRE BANANA SPLITS
This was a recipe from my old Girl Scouting days. A very easy recipe for all ages that needs little adult supervision. Great for sleep-overs and backyard camping trips.
Provided by Toni Boncella Blyth
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 18m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the grill for high heat.
- Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
- Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
- Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
- Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 106.2 g, Fat 17.3 g, Fiber 6.9 g, Protein 4.7 g, SaturatedFat 10.1 g, Sodium 46.7 mg, Sugar 75.4 g
ROCKY ROAD GRILLED BANANA SPLITS
There's no wrong turn when you travel down this rocky road. Toasty-warm bananas filled with gooey goodness and topped with heaping scoops of (pause for drool) creamy perfection are a new cookout must-have. -Loretta Ouellette, Pompano Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat., Cut each banana lengthwise about 1/2 in. deep, leaving 1/2 in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Finely chop half of the candy bar. Fill pockets with chopped chocolate and 1/2 cup marshmallows., Grill bananas, covered, over medium heat for 8-10 minutes or until marshmallows are melted and golden brown. Transfer each banana to a serving plate; top with scoops of ice cream. Break remaining chocolate into pieces. Sprinkle chocolate pieces and remaining marshmallows over tops. Garnish with whipped cream.
Nutrition Facts : Calories 589 calories, Fat 25g fat (15g saturated fat), Cholesterol 42mg cholesterol, Sodium 126mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 7g fiber), Protein 9g protein.
THE POMPANO GRILLE'S FIRE-GRILLED BANANA SPLIT
Number Of Ingredients 12
Steps:
- 1. Preheat the grill to high.2. Combine the syrup, rum, sugar, cinnamon, and nutmeg in a large bowl and whisk until the sugar is dissolved. Set aside to cool.3. When ready to cook, oil the grill grate. Arrange the bananas on the hot grate and grill, turning with tongs, until nicely browned all over, 6 to 8 minutes in all. Transfer the bananas to a cutting board and slice on the diagonal into bite-size pieces. Stir the hot bananas into the syrup mixture and allow to cool to room temperature. Cover and let marinate, in the refrigerator, for 3 hours.4. Prepare the banana splits. Mound one-quarter of the ice cream in the center of each of 4 shallow dessert bowls. Spoon the bananas with a little syrup mixture over the ice cream. Spoon or pipe rosettes of whipped cream on top and sprinkle with toasted coconut and macadamia nuts. Serve immediately.Serves 4
Nutrition Facts : Nutritional Facts Serves
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