TASTEful Recipe: Grilled Banana Split Sundae with Bittersweet Chocolate Sauce

TASTEful Recipe: Grilled Banana Split Sundae with Bittersweet Chocolate Sauce

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 

 

Grilled Banana Split Sundae with Bittersweet Chocolate Sauce

Serves 4

 

Ingredients

  • 4 Bananas, firm but ripe, unpeeled
  • 1 Tablespoon sugar
  • 1/2 Teaspoon cinnamon
  • 8 Small scoops high-quality vanilla ice cream
  • 1/2 Cup pecans or walnuts, coarsely chopped and toasted
  • Bittersweet chocolate sauce – recipe follows
  • Whipped cream, optional
  • Strawberries or maraschino cherries, optional

 

Method

  • Build charcoal fire or preheat gas grill.
  • Slice bananas in half lengthwise and crosswise so that each banana yields four pieces. Set aside.
  • Mix sugar and cinnamon together, and sprinkle on cut sides of bananas.
  • Let bananas sit for five minutes then place cut-side down on a clean cooking grate over direct low heat.
  • Cook for two minutes or until grill marks appear.
  • Turn over and let cook five minutes or until the skin pulls away from the banana.
  • Remove skins from banana halves and place four banana halves in the bottom of each serving bowl.
  • Top each serving with two scoops of ice cream.
  • Ladle about a quarter cup of heated chocolate sauce over each sundae or to taste.
  • Sprinkle each with one tablespoon of chopped nuts.
  • Top with whipped cream and place a cherry or strawberry on top.

 

Bittersweet Chocolate Sauce

 

Ingredients

  • 8 Ounces bittersweet (70 percent chocolate chips or chopped block chocolate)
  • 1/3 Cup heavy whipping cream
  • 2 Tablespoons sweet cream butter at room temperature
  • 2 Tablespoons superfine sugar
  • 1/8 Cup liqueur (Kahula, Frangelico or Chambord)
  • 1/2 Teaspoons vanilla extract

 

Method

  • Place chocolate in a medium size metal mixing bowl.
  • Heat cream to almost boiling, add butter and sugar, and stir to combine.
  • Remove from heat.
  • Pour over chocolate, and whisk vigorously until melted and well-combined.
  • Add liqueur and vanilla and stir constantly until mixture is cool to the touch.
  • Cover with plastic wrap and set aside.
  • Warm before serving.
  • Chocolate sauce can be made up to two days in advance and can be refrigerated up to two days.

 

PHOTO CREDITS

Photo: Courtesy of SuTree

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