- Todd English born (1960)
Grilled Banana Split Sundaes
George Duran for ConAgra Foods
- 2-3 bananas, peeled and cut into ½-inch-thick slices
- 1 frozen pound cake, thawed
- 1 pineapple
- 20 maraschino cherries
- Cooking spray
- 2 Cups heavy cream
- 9 Ounces semisweet chocolate, chopped
- Vanilla ice cream, for serving
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.
You'll need about 8 to 10 wooden skewers for this recipe. Make sure to soak them for about 30 minutes in water prior to starting.
See all ice cream recipes.
Preheat an outdoor grill over medium heat.
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 ½-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 8-10 skewers. Finish with a cherry. Spray with cooking spray on each side and place on the grill for about 5 minutes total, turning halfway through to cook the other side.
Meanwhile, heat the cream in a small pan over medium heat; do not let it boil. Add the chocolate to the warm cream and turn off the heat. Let sit for a few minutes, then stir the mixture to melt all of the chocolate. Cool for a few minutes and pour into a squeeze bottle. Scoop ice cream into bowls and top with a skewer. Squeeze some chocolate sauce over the top and serve.