Grilled Banana Splits With Hot Fudge and Rum Caramel Sauce

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   Preheat a grill to high, and lightly oil the grill grate.

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   Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them.

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   Sprinkle with the brown sugar.

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   Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate.

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   Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.

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   4.

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    Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet.

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    Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate.

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    (This is a little tricky because the bananas are now very soft.)

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    5.

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    Top each banana with 1 or 2 scoops of vanilla ice cream.

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    Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce.

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    Top with dollops of whipped cream and sprinkle with chopped peanuts.

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    Garnish each banana split with a maraschino cherry, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.