Broiled Banana Splits Recipes
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
BROILED BANANA SPLITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.
Nutrition Facts : Calories 295, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 11 milligrams, Sodium 108 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 7 grams, Sugar 37 grams
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 WITH HOT FUDGE AND RUM CARAMEL SAUCE
Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Labor Day
Number Of Ingredients 9
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
A great ending to a lovely summer barbecue! Adapted from Country Living magazine. The original recipe called for brandy, but I have subbed vanilla.
Provided by Sharon123
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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!
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- In a small pot, bring non-dairy milk and chocolate chips to a low or low-medium heat. Stir constantly with a fork or whisk until the chocolate chips are fully melted and smooth. (It should take just a few minutes.)
- Stir in the peanut butter and maple syrup. Once it has all completely combined, continue cooking and stirring for a minute or two more while the sauce reduces and becomes the consistency of gravy. If it gets too thick or seizes up, add another splash of non-dairy milk.* Remove from heat and set aside.
- Heat the outdoor or indoor grill to 500 degrees. Lightly brush the grill grate or the cut side of the bananas with oil.
- Place the bananas cut side down on the heated grill. Don't move them for about three minutes, until they get good, dark grill marks.
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- Slice your banana in half lengthwise. Using a pastry brush, brush Mazola corn oil on the cut side of the banana and place in a grill pan, repeat with all the slices of banana. While the banana is on the grill pan brush Mazola corn oil on the remaining sides. Sprinkle with cinnamon and grill until done but not too squishy.
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- Preheat a grill to medium-high or preheat the oven to 450°F. Place four 12x16-inch sheets of heavy-duty aluminum foil on a work surface. Spray each with cooking spray. Place 2 banana halves (1 whole banana) faceup on each piece of foil. Sprinkle each with 1 tsp. brown sugar and a pinch of cinnamon. Arrange butter pieces over the bananas.
- Fold up sides of foil and pinch them together to make airtight packets. Grill or bake packets (covered, if grilling) until the bananas are warmed and bubbling, about 5 minutes on the grill or 8 minutes in the oven.
- Let packets stand at least 5 minutes, then open and let cool slightly. Add 1/3 cup ice cream and desired toppings.
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- Preheat oven to 350°. Place pecans in a single layer in a shallow pan. Place coconut in a single layer in another shallow pan. Bake pecans and coconut 7 to 8 minutes or until toasted and pecans are fragrant, stirring occasionally.
- Peel bananas, and cut in half lengthwise. Coat bananas with cooking spray. Grill pineapple slices, covered with grill lid, over 300° to 350° (medium) heat 4 minutes on each side or until lightly caramelized. Grill banana halves 1 to 2 minutes on each side or until lightly caramelized.
- Chop grilled pineapple. Arrange 2 grilled banana halves in each of 6 (8-oz.) banana-split dishes or other serving bowls. Scoop 1/4 cup vanilla ice cream and 1/4 cup chocolate frozen yogurt into each dish between banana slices. Top each with 1 Tbsp. Chocolate Sauce, 1 chopped pineapple slice, 2 tsp. pecans, and 2 tsp. coconut. Garnish, if desired. Serve immediately.
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