We liked these sundaes a lot, and I think I'll make them frequently when we start grilling again next spring. We don't typically do dessert during the week, so this was a nice mid-week treat for us. The original recipe suggests topping the sundaes with toasted coconut and sliced almonds, but I used semi-sweet chocolate chips and peanuts instead -- both because I had them on hand, and because I thought they'd be the perfect toppings. They were. What a yummy treat!
Grilled Banana Sundaes
source: slightly adapted from Better Homes and Gardens
2 large firm bananas
1 tablespoon butter, melted
2 teaspoons orange juice, divided
1/2 cup caramel ice-cream topping
1/4 teaspoon ground cinnamon
Vanilla ice cream
Optional toppings: semi-sweet chocolate chips, honey-roasted peanuts, toasted coconut, sliced toasted almonds
1. Cut bananas in half lengthwise, then cut each piece in half crosswise. Stir together margarine or butter and 1 teaspoon of the orange juice. Brush mixture on all sides of banana pieces.
2. Place bananas directly on the grill rack over medium-hot coals. Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through.
3. Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon orange juice. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add bananas and stir gently to coat.
4. To serve, scoop ice cream into dessert dishes. Spoon sauce and bananas atop ice cream. Sprinkle with chocolate chips and peanuts, if desired.