To paraphrase Michael Corleone, if history has taught me one thing, it’s that you can grill anything. It doesn’t always mean you should, but you certainly can.
Grilled desserts are always fun to make, even when they don’t turn out as planned. This one is a pretty easy take on the classic banana split that you can spring on your guests this Memorial Day Weekend!
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 8 each ripe bananas
- vanilla ice cream
- Hot fudge, caramel, or butterscotch
- whipped cream
- chopped nuts
- Preheat your barbecue grill to 350 to 400 degrees F. and spray the grill heavily with PAM or another grilling spray.
- Combine the butter and brown sugar in a small saucepan and cook over medium-low heat until the butter is completely melted and the sugar is dissolved. With a sharp knife, cut each banana in half lengthwise, leaving the peel on the halves.
- Brush the cut side of the banana halves with the sugar mixture and place the bananas cut side down on the grill. Grill until golden brown and caramelized, about 2 minutes. Re-spray the grill with PAM and turn the banana halves, peel side down and brush the upper surface of each with more glaze. Grill the bananas 2-3 minutes longer or until tender.
- To serve, place two grilled banana halves in a sundae dish or shallow bowl. Top with two scoops of vanilla ice cream, drizzle with your favorite dessert sauce, and top with whipped cream and chopped nuts.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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