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1
Preheat a grill to high and lightly oil the grill grates.
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2
Place the banana halves cut side up on a baking sheet and drizzle evenly with the honey.
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3
Sprinkle with the brown sugar and transfer to the grill, cut side up, arranging the bananas perpendicular to the grill grates.
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4
Close the grill cover and cook until bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes depending on your grill.
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5
Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet.
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6
Using 2 small forks or a long, thin spatula, carefully remove the banana from its skin and place 2 pieces of banana on each of 6 serving plates.
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7
(This is a little tricky since the bananas are now very soft.)
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8
Top each banana with 1 or 2 scoops of vanilla ice cream.
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9
Drizzle with Hot Fudge Sauce and Rum Caramel Sauce.
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10
Top with dollops of whipped cream and sprinkle with chopped peanuts.
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11
Top each serving with a maraschino cherry and serve immediately.
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12
1/4 cup unsweetened cocoa powder
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13
1/2 cup sugar
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14
3/4 cup heavy cream
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15
1/4 cup plus 2 tablespoons light corn syrup
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16
3 ounces semisweet chocolate, chopped
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17
2 tablespoons unsalted butter
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18
1 teaspoon vanilla extract
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19
Pinch salt
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20
Combine the cocoa powder and sugar in the top of a double boiler over briskly simmering water and whisk to combine.
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21
Add the heavy cream and corn syrup and whisk until smooth.
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22
Cook, whisking constantly, until mixture is hot, thick and creamy, 3 to 5 minutes.
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23
Add the chocolate, butter, vanilla and salt and stir to combine.
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24
Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes.
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25
Keep warm until ready to serve.
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26
(The sauce may be prepared up to several weeks in advance and reheated gently in a double boiler before serving.)
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27
3/4 cup sugar
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28
1/4 cup hot water
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29
1 cup plus 1 tablespoon heavy cream
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30
2 tablespoons dark rum
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31
1 teaspoon vanilla extract
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32
2 teaspoons cold unsalted butter
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33
In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute.
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34
Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes.
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35
Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter.
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36
Return the pan to the heat and reduce the heat to medium.
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37
Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
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38
Remove from the heat and stir in the rum, vanilla and butter.
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39
Serve warm.
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40
(If making the sauce in advance, rewarm the sauce before serving.)
