Prep 5 mins
Cook 10 mins
A great ending to a lovely summer barbecue! Adapted from Country Living magazine. The original recipe called for brandy, but I have subbed vanilla.
- 4 ripe bananas, splits
- 39.43 ml unsalted butter, cut into small pieces
- 59.16 ml light brown sugar
- 19.71 ml vanilla (or try coconut extract, rum extract, or lemon extract!Or use brandy)
- 709.77 ml vanilla ice cream
- 39.43 ml chocolate syrup
- 59.14 ml toasted pecans (or your choice of nuts) (optional)
- Heat the grill to low. Make and incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact. Spread open the cut and place 2 teaspoons of butter pieces, 1 tbs. brown sugar, and 1 teaspoons vanilla inside.
- Grill, covered, until the butter mixture has melted and bananas are heated through, 8 to 10 minutes. Move the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish.
- Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired. Serve immediately and enjoy!
Holy wow. Bananas Foster in the peel. Delicious. These are so good. We put whiskey in one of them, but I would recommend lighting it if you do that - it was pretty stout. I wrapped these in foil as well and the resulting sauce is *great*. We all licked the peels before we threw them out. Great recipe and use of a warm grill! Thank you!
This is just wonderful! I used the vanilla extract, which was great, and am looking forward to trying out other flavors and brandy, as suggested. I used toasted pecans and added some whipped cream and a maraschino cherry. Thanks for sharing!
Made these last night for dessert and everyone loved them. They were easy to make and I had all the ingredients on hand. Made exactly as written other then I added chopped peanuts as that is what I had on hand.