Sunday, May 4, 2008

Grilled Banana Sundaes

Years ago we had these for dessert at a friends house in Idaho. Last night we brought all the fixin's to a friends house while we caught up on old times (we hadn't seen them in 9 years and they moved right here to Cedar Park!! Small world!) These sundaes are a great twist on the classic Banana Split.

Grilled Banana Sundae
(thanks to Tiffany Ririe, in Boise, ID)

3 large, firm bananas
1 Tblspn. melted butter
2 tsp. Orange juice
½ c. caramel (ice cream topping)
¼ tsp. Cinnamon
vanilla ice cream
toasted coconut
toasted almonds, sliced

Cut bananas in half lengthwise and crosswise.
Stir butter and 1 tsp. OJ together and brush onto bananas.
Place bananas on grill rack for 2 minutes, turn and cook another 2 minutes.
Combine caramel and 1tsp. OJ in a pan—stir continually until boiling, then stir in cinnamon.
Drop in bananas and stir to coat.
Serve with ice cream and top with toasted coconut and almonds.

I usually just lay the bananas in the bottom of the bowl, top with ice cream, drizzle with caramel and sprinkle with almonds/coconut mixture. YUMMY!