Grilled banana splits filled with a rum-flavored butter sauce are the perfect dessert to end a summer meal.
  • Makes: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 5-10 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Nutrition Highlights Per Serving: 372 calories, 8 g fat, 5 g saturated fat, 101 mg sodium, 6 g protein, 4 g fiber, 25 mg cholesterol, 70 g carbohydrate, 44 g sugar

  • Recipe Created By:
  • Recipe From: Illinois Partners

Instructions

  1. Heat the grill to low, about 300 degrees.
  2. Make an incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the peel intact. Spread each cut banana open and place 2 teaspoons of butter, 1 tablespoon of brown sugar, and 1 teaspoon of rum extract inside (if using). Grill, covered, until the butter mixture has melted and bananas are heated through, about 5 to 10 minutes.
  3. Move the bananas to 4 separate sundae dishes. Carefully flip the bananas over and pour the sauce into the bottom of each dish. Peel off the skins, and add a scoop of frozen yogurt and drizzle with chocolate sauce. Top with whipped cream, nuts and cherries. Serve immediately.Tips: To prevent the bananas from tipping, grill them on a metal taco shell tray or pieces of foil folded around the bananas but not covering them.

Tips & Notes

To prevent the bananas from tipping, grill them on a metal taco shell tray or pieces of foil folded around the bananas but not covering them.

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