Grilled Banana Splits

TT Tip: Sprinkle the cinnamon sugar over halved peaches, nectarines or pineapple chunks (skewer for grilling) for a slightly different take on the banana split.

Recipe from the Tasting Table Test Kitchen

Grilled Banana Splits
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Grilled Banana Splits Recipe from the Tasting Table Test Kitchen
Servings
2
banana splits (plus about ¾ cup hot fudge sauce)
Ingredients
  • ½ cup semisweet chocolate, finely chopped, or good-quality chocolate chips
  • ¾ cup heavy cream, divided
  • 2 tablespoons light corn syrup
  • Pinch kosher salt
  • 2½ tablespoons granulated sugar, divided
  • ½ teaspoon ground cinnamon
  • 2 slightly underripe bananas, peeled and halved lengthwise
  • 1 tablespoon canola oil
  • 4 scoops vanilla ice cream
  • ¼ cup roughly chopped, toasted and salted macadamia nuts
  • 2 maraschino cherries
Directions
  1. Preheat a gas or charcoal grill to medium. Place the chocolate, ¼ cup of the heavy cream and the corn syrup in a medium-size heat-safe metal bowl or a disposable aluminum pan. Grill, stirring every few minutes or two, until the chocolate is completely melted and the mixture is smooth, about 4 minutes. Add the salt, stir and set on a cool part of the grill to keep warm.
  2. In a small bowl, stir together ½ tablespoon of the sugar and the cinnamon. Sprinkle the cinnamon-sugar mixture over the cut side of the bananas. Pour the oil into a small bowl and use tongs to dip a folded paper towel into the oil. Rub the oil onto the grill grates. Place the bananas, cut-side down, on the grill and cook until singed and grill-marked, 1½ to 2 minutes. Use a metal spatula to transfer the bananas to two bowls.
  3. In a medium bowl, vigorously whisk together the remaining ½ cup of cream and the remaining 2 tablespoons of sugar until the cream is thick.
  4. In each of the two bowls of bananas, add two scoops of ice cream. Spoon hot fudge over the ice cream and top with whipped cream, chopped macadamia nuts and maraschino cherries. Serve immediately.
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