Banana Splits with Grilled Fruit and Chocolate Sauce
- 1/4 cup plus 2 teaspoons sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons butter, optional
- 1/2 teaspoon pure vanilla extract
- 4 bananas, unpeeled
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 8 large strawberries, halved
- 2 cups vanilla ice cream
- 2 tablespoons whipped cream, (optional)
- 1/2 cup chopped nuts
Combine 1/4 cup of the sugar, cocoa powder and 1/4 cup water in a small saucepan and whisk until smooth. Stir in 3/4 cup water, then bring to a boil.
Reduce heat and simmer for 5 minutes, or until thickened slightly.
Remove from heat and stir in butter and vanilla; set chocolate sauce aside.
Wash bananas thoroughly, then halve each crosswise, then again lengthwise, so that you have 16 skin-on banana pieces total; set aside.
Whisk together orange juice, remaining 2 teaspoons sugar and cinnamon in a large bowl.
Add bananas and strawberries and toss gently to coat.
Set aside to let marinate for 15 minutes, or up to 3 hours.
Grill bananas and strawberries, cut-side down, over medium low heat for about 2 to 3 minutes.
Transfer strawberries to a plate and set aside.
Turn bananas over and continue cooking, skin side down, about 5 more minutes, or until skin pulls away from banana.
Transfer bananas to plate with strawberries.
Remove skins from bananas and place 4 pieces into each serving bowl.
Top with ice cream, chocolate sauce, whipped cream, strawberries and nuts.
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- 1/4 cup plus 2 teaspoons sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons butter, optional
- 1/2 teaspoon pure vanilla extract
- 4 bananas, unpeeled
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 8 large strawberries, halved
- 2 cups vanilla ice cream
- 2 tablespoons whipped cream, (optional)
- 1/2 cup chopped nuts