Grilled Banana Split Sundaes

Grilled Banana Split Sundaes

By: George Duran
What to know
Suggested Briq
Grill temperature
500°
Skill level
Easy
Prep time
30 mins
Total time
39 mins
Feeds
6
Ingredients
8 to 10 wooden skewers
2 to 3 bananas
1 frozen pound cake, thawed
1 whole pineapple
20 maraschino cherries
Butter non-stick spray, such as PAM with butter
9 ounces semisweet chocolate, chopped
2 cups heavy cream cream
Caramel sauce or dulce de leche
Vanilla ice cream
Special Equipment: wooden skewers, soaked in water for at least 30 minutes
Optional
Raspberry sauce
Overview
My devotion to banana splits knows no bounds. So why would I let the fact that I’m grilling prevent me from expressing my affection? This dessert is a delicious, creative wrap-up to a tasty, traditional cookout.
Step 1
Set Spark Grill to 500°F.
Step 2
Peel and cut the bananas into 1/2-inch thick slices. Trim the top off the pound cake and cut the rest into the same size squares as the banana chunks. Cut the top and bottom off the pineapple and remove the rind from around the sides. Cut the pineapple in half and then into quarters. Trim the core and cut each piece again lengthwise. Cut the strips into 1/2-inch thick pieces. On a wooden skewer, alternate pieces of banana, pound cake, and pineapple until the skewer is full, leaving about 2 inches for a handle. You should have 8 to 10 skewers. Finish with a cherry. Spray with PAM non-stick spray.
Step 3
Sauce: Meanwhile, heat the cream in a small pan over medium heat; do not let it boil. Add the chocolate to the warm cream. Let sit for a few minutes, then stir the mixture to melt all the chocolate. Cool for a few minutes and pour into a squeeze bottle. Place caramel and raspberry sauce in squeeze bottles.
Step 4
Scoop ice cream into bowls and top with a skewer. Have guests squeeze their favorite sauces on top.
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