Thursday, July 15, 2010

Grilled Banana Split Sundae (Recipe, Contest, Free e-book)

Have a great grilling recipe? Interesting in winning a VIP trip to Sonoma, California?

Elizabeth Karmel and St. Francis winery are challenging moms to TURN UP THE HEAT by submitting a 3-minute or less video of you grilling your boldest and most flavorful recipe paired with a St. Francis wine. The winner will receive a VIP trip for two to Sonoma to meet with St. Francis’ winemaker and most of all, time away from home to relax! Contest ends on August 31st.  For all the details, visit

You can also download a free Girls’ Guide to Grilling, which contains tips and recipes like this one:

Grilled Banana Split Sundae with Homemade Bittersweet Chocolate Ganache
Serves 4


4 firm, but ripe, bananas, unpeeled
1 tablespoon white sugar
¼ teaspoon ground cinnamon
1 tablespoon untoasted walnut or other nut oil, plus more if needed
8 small scoops best-quality vanilla ice cream
½ cup coarsely chopped pecans or walnuts, toasted
1 cup chocolate ganache, below

Best quality vanilla ice cream (or favorite flavor)
Whipped cream, optional
Chopped toasted pecans or walnuts
Maraschino cherries, optional

Slice bananas in half lengthwise and crosswise so each banana yields four pieces. DO NOT remove peel. Set aside. Mix sugar and cinnamon and set aside. Brush bananas lightly with oil. Sprinkle cinnamon-sugar on cut sides of bananas. Let bananas sit for 5 minutes.

Place bananas cut-side down on a clean cooking grate over Direct Low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.

Arrange 2 banana halves without skins on each serving plate. Top each serving with 2 scoops of ice cream. Ladle ¼ cup of hot fudge over each sundae. Sprinkle each with 1 tablespoon of chopped nuts, whipped cream and place a cherry on top. Serve immediately.

Note: You can follow the method for grilling the bananas and use any fruit. Rings of pineapple, stone fruits (peaches, plums, apricots) with the pit removed, apples and pears are perfectly suited to the grill.

Chocolate Ganache
Serves 8

6 ounces 70% bittersweet chocolate, preferably Sharffen Berger®
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons liqueur (such as Kalhua, Frangelico; Dark Rum or Bourbon)
½ teaspoon vanilla extract

Make the Ganache up to 2 days in advance. Chop chocolate bar into bite-size pieces or measure chips. Heat cream to almost boiling, add sugar and stir to combine. Remove from heat and pour over chocolate pieces. Whisk vigorously until melted, and cream is completely incorporated. Add liqueur and vanilla, stirring constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate.

Note: If refrigerated, it will need to be brought to room temperature and warmed before serving.
I haven't tried this recipe, but it sounds yummy to me!  I would omit the liqueur in the chocolate ganache; I don't know if another liquid would have to be substituted.

I'm linking up to Ultimate Recipe Swap - BBQ Recipes edition, and Tasty Tuesdays.

Disclosure:  I have not received compensation in any form for sharing this contest or recipe with you.


  1. Oh wow! That sound delicious!

  2. that sounds amazing. Especially with the liqueur!

  3. Ahhh come on you're killing me ... lol :)

    I would just eat the Ganache right out of the bowl :)

  4. Never thought to try that. But then again I never thought to grill watermelon either. Sounds delish! Thanks for sharing and linking up to my tasty tuesdays.

  5. lol, is it wrong that for our banana splits, marc just buys the "banana split icecream?"
    ha ha


I love to hear what you're thinking, so thank you for leaving a comment!

Spammers are unwelcome here, and spam comments will be deleted.