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
- 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
- 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
- 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
- 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: Courtesy of SuTree