Grilled Banana Sundae 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 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.

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 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.

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.

CARAMELIZED BANANA SPLIT SUNDAE

Steps:

• In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
• Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
• Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.

HONEY-RUM GRILLED BANANAS

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

GRILLED BANANA SPLIT SUNDAE

Steps:

• Slice bananas in half lengthwise and then crosswise so each banana yields 4 pieces, don't peel them.
• Brush honey on cut sides and let stand 5 minutes.
• Charcoal grill: grill bananas, cut side down, on the rack of grill, directly over hot coals, covered, until grill marks appear; turn over and grill 4-5 minutes more or till skin pulls away from banana.
• For gas grill: place bananas on grill rack over low heat, cover and grill bananas as explained above.
• Peel banana pieces; arrange 2 pieces in each of 8 serving bowls; top each with 2 small scoops of ice cream; ladle 2 tablespoons of hot fudge sauce over each sundae; sprinkle with 1 tablespoon chopped nuts, add whipped cream and place one cherry on top.