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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 1 cup firmly packed brown sugar
- 12 cup half-and-half
- 4 tablespoons unsalted butter
- 12 teaspoon vanilla extract
- 4 medium bananas
- 3 (1 1/2 ounce) Heath candy bars or 4 -5 ounces chocolate-covered toffee bits, chopped into chunks
- 4 scoops ice cream (use two kinds, such as vanilla, butter pecan, praline, chocolate or banana)
- whipped cream
- chopped toasted almond, for garnish
Method
- Bring first 3 ingredients to a boil in a small saucepan over medium heat, stirring constantly.
- Cook, stirring constantly, 1 minute.
- Remove from heat and stir in vanilla; cool slightly (about 10 minutes).
- Serve warm.
- Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
- Oil the cooking grate.
- Just before grilling, slice the bananas, still in their skins, lengthwise.
- Transfer the bananas, cut sides down, to the grate.
- Grill, uncovered, for 3 to 4 minutes, being careful not to char.
- Turn the bananas skin sides down, brush their cut surfaces with a few teaspoons of the half-and-half mixture, and grill them for another 2 to 3 minutes, until soft and lightly colored.
- Remove the bananas from their skins.
- If you own long banana split dishes, leave the banana halves whole and place two of them in each dish.
- If not, cut the bananas into bite-size chunks and divide them among individual serving dishes.
- Place a scoop of each flavor ice cream over bananas, drizzle with praline sauce then top with Heath Bar chunks, whipped cream and chopped toasted almonds.
