Grilled Banana Split Food

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 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!

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 SPLIT PIE

Steps:

• Heat a grill or grill pan to high heat. Place a metal baking sheet in the freezer to chill.
• Put the waffle cones in a large resealable bag or food processor. Crush the cones until ground to the texture of coarse sand. Put the crushed cones in a large bowl, add 10 tablespoons of the melted butter and mix until well combined. Transfer the mixture to a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 30 minutes.
• Slice the unpeeled bananas in half lengthwise (keep the peels on). Brush the cut sides with the remaining 2 tablespoons melted butter. Sprinkle each with brown sugar, then grill until grill-marked, 3 to 5 minutes. Let cool to room temperature, then peel and slice into 1/2-inch-thick slices.
• Beat the heavy cream with the confectioners' sugar and vanilla in a chilled large metal bowl until it holds medium-stiff peaks. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• Using a small ice cream scoop (about the size of a golf ball), scoop out 4 scoops of each flavor from the Neapolitan ice cream and place on the chilled baking sheet. Return to the freezer. Let the remaining ice cream soften up a little, 5 to 10 minutes at room temperature.
• Using a microwave or a bowl of hot water, slightly warm 1/2 cup of fudge sauce until pourable. Remove the crust from the freezer and spread the fudge on the bottom of the crust, using a spoon or an offset spatula to evenly distribute. Arrange the banana slices in a single layer on top of the fudge layer, pressing gently to adhere the bananas to the fudge. Scoop out the softened ice cream (all 3 flavors) on top of the bananas and, using a large spoon or an offset spatula, spread to cover the bananas, being sure to make the top as smooth as possible.
• Place the small scoops of ice cream around the outside of the pie, alternating flavors, to create a border. Pipe the center of the pie with stars of whipped cream in a concentric circle, with one large star in the middle. Place in the freezer until the ice cream firms up, at least 4 hours and up to overnight.
• To serve: Arrange 6 of the cherries on top of the pie, one between every other ice cream scoop. Place the walnuts in between the remaining ice cream scoops. Warm the remaining fudge sauce and drizzle all over the ice cream in concentric circles. Sprinkle the sprinkles around the border of the pie. Place the last remaining cherry in the center. Let sit at room temperature for about 10 minutes before slicing.

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 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.

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

Steps:

• Leaving the skin on, wash bananas thoroughly, then cut in half crosswise and then again lengthwise, ending up with four pieces from each banana.
• Cut strawberries in half to make two pieces from each.
• Whisk together orange juice, cane sugar and cinnamon in a large bowl.
• Add bananas and strawberries and toss gently to coat.
• Let marinate for at least 15 minutes or up to 3 hours.
• Grill bananas and strawberries cut-side down over medium-low heat for 2 to 3 minutes. Remove strawberries and set aside.
• Turn bananas over and continue cooking skin side down about 5 more minutes, or until the skin pulls away from the banana.
• Remove skins from bananas and place 4 pieces in each serving bowl.
• Top with ice cream, chocolate sauce, and whipped cream.
• Place 4 pieces of grilled strawberry on top. Garnish with chopped nuts.

GRILLED BANANA SPLIT

Steps:

• Place on each skewer, a few slices of bananas, a cherry, a tidbit, then a strawberry.
• Repeat.
• Place on hot grill for 2-3 minutes until warm.
• Place 2 skewers each on top of 1 scoop (or cup) of frozen yogurt.
• Drizzle chocolate sauce on top.
• Serve warm. Can use honey in place of chocolate sauce.

GRILLED BANANAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
• Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

GRILLED BANANA SPLITS

Steps:

• Preheat grill to medium-high heat. Peel bananas; cut lengthwise to within 1/2 inch of each end. Place on large sheet of heavy-duty foil. Top evenly with marshmallows, peanuts, coconut and chocolate; roll up foil loosely.
• Grill 5 to 7 min. or until bananas are softened.
• Place 1 banana on each dessert plate. Top evenly with the whipped topping.

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.

WEIGHT WATCHERS HAWAIIAN GRILLED BANANA SPLITS

Steps:

• Spray the grill rack with nonstick spray.
• Preheat the grill to medium.
• Combine the coconut and nuts in a small bowl and set aside.
• Sprinkle the pineapple and the cut sides of the bananas with the brown sugar.
• Place the pineapple and bananas, cut side down, on the grill rack and grill until lightly browned, 2-3 minutes on each side.
• Transfer to a cutting board.
• Meanwhile, heat the ice cream topping according to package directions.
• Peel the bananas and cut each piece in half crosswise.
• Coarsely chop the pineapple.
• Arrange 2 banana pieces on each of 4 dessert dishes.
• Top each with 1/3 cup of the frozen yogurt, 1/2 cup of the pineapple, 1/4 cup of the raspberries, 1 tablespoon of the ice cream topping and 1 1/2 teaspoons of the coconut mixture.
• Serve at once.

GRILLED PEANUT BUTTER BANANA SPLIT SANDWICH

Steps:

• Spread one side of each white bread slice with 1/2 tsp butter. Combine creamy peanut butter and 2 tsp honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; tope evenly with strawberry slices and banana slices.
• Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.
• heat a small nonstick skillet over medium high heat. Add sandwich, and cook for 2 minutes on each side or until lightly browned.