Grilled Banana Split Sundaes Food

GRILLED BANANA SPLIT SUNDAES

Steps:

• To make the hot fudge sauce, combine all the ingredients in a small saucepan and melt together. Remove from the heat before it reaches boiling point and set aside.
• Braai the bananas over medium-hot coals until they start to soften. The sugar will burn quickly so keep a close eye on them.
• When the bananas are grilled, serve with scoops of vanilla ice cream and whipped cream, drizzle with the hot fudge and add the strawberries and cherries.
• Serve immediately.

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

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 BROWNIE SUNDAES

Steps:

• Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat on each side until lightly browned, 2-3 minutes. Cool slightly., In a small bowl, beat cream cheese, brown sugar and peanut butter until smooth., To serve, remove bananas from peel; place over brownies. Top with cream cheese mixture, ice cream, fudge topping and peanuts.

CAMPFIRE BANANA SPLITS

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.

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.

GRILLED BANANA SPLIT SUNDAES

Steps:

• Preheat an outdoor grill.
• Peel and cut the bananas into 1/2-inch thick slices. Trim the top off the pound cake and cut the rest into the same size squares as the banana chunks. Cut the top and bottom off the pineapple and remove the rind from around the sides. Cut the pineapple in half and then into quarters. Trim the core and cut each piece again lengthwise. Cut the strips into 1/2-inch thick pieces. On a wooden skewer, alternate pieces of banana, pound cake, and pineapple until the skewer is full, leaving about 2 inches for a handle. You should have 8 to 10 skewers. Finish with a cherry. Brush with melted butter and grill for 1 to 2 minutes on each side. (Alternatively, you can broil the skewers for about 1 to 2 minutes per side.)
• Sauce:
• Meanwhile, heat the cream in a small pan over medium heat; do not let it boil. Add the chocolate to the warm cream. Let sit for a few minutes, then stir the mixture to melt all the chocolate. Cool for a few minutes and pour into a squeeze bottle.
• Scoop ice cream into bowls and top with a skewer. Squeeze some chocolate sauce over top and serve.

GRILLED BANANA SUNDAES

Steps:

• Cut bananas in half lengthwise, then cut each piece in half crosswise.
• Stir together margarine or butter and 1 teaspoon of the orange juice.
• Brush mixture on all sides of banana pieces.
• Place bananas directly on the grill rack over medium-hot coals.
• Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through.
• Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon orange juice.
• Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly. Stir frequently.
• Stir in cinnamon.
• Add bananas and stir gently to coat.
• To serve, scoop ice cream into 4 dessert dishes.
• Spoon sauce and bananas over ice cream.

ROCKY ROAD GRILLED BANANA SPLITS

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.

GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE

Steps:

• Preheat a grill to high, and lightly oil the grill grate.
• Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
• Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

GRILLED BANANA SPLITS

Steps:

• Heat the grill to low. Make and incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact. Spread open the cut and place 2 teaspoons of butter pieces, 1 tbs. brown sugar, and 1 teaspoons vanilla inside.
• Grill, covered, until the butter mixture has melted and bananas are heated through, 8 to 10 minutes. Move the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish.
• Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired. Serve immediately and enjoy!