-
1
Build charcoal fire or preheat gas grill.
-
2
Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces.
-
3
Set aside.
-
4
Mix the sugar and cinnamon, sprinkle on cut sides of bananas.
-
5
Let bananas sit for 5 minutes.
-
6
Place bananas cut-side down on a clean cooking grate over direct low heat.
-
7
Cook for 2 minutes or until grill marks appear.
-
8
Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
-
9
Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl.
-
10
Top each serving with 2 scoops of ice cream.
-
11
Ladle about 1/4 cup of heated chocolate sauce over each sundaelet your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix.
-
12
Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
-
13
Make the chocolate sauce up to 2 days in advance.
-
14
Place chocolate in a medium size metal mixing bowl.
-
15
Heat cream to almost boiling, add butter and sugar and stir to combine.
-
16
Remove from heat and pour over chocolate.
-
17
Whisk vigorously until melted, and well combined.
-
18
Add liqueur and vanilla and stir constantly until mixture is cool the touch.
-
19
Cover with plastic wrap and set aside or refrigerate up to 2 days.
-
20
Warm before serving.
