This is really why we make Grilled Mocha Bananas. Sure, the grilled bananas and mocha dulce de leche are great on their own. But they’re over the top in this banana split. Each serving gets three scoops of ice cream, a grilled mocha banana, a few generous ribbons of mocha dulce de leche and chocolate sauce, a dollop of fresh whipped cream, and a maraschino cherry. It’s our grill-marked version of a time-honored American indulgence.

TIMING
Prep: 5 minutes plus 45 minutes for Mocha Bananas
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
- Large cast-iron skillet or heavy-duty roasting pan
- Heat-resistant silicone scraper
- Long-handled tongs.

SHORTCUT
- For simpler grilled banana splits, grill the bananas as directed in the Grilled Mocha Bananas recipe, but omit the topping and the dulce de leche. Proceed as directed.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 LARGE SERVINGS)
For the chocolate sauce:
½ cup half-and-half
2 tablespoons light brown sugar
1 tablespoon light corn syrup
1 tablespoon butter
4 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon rum or 1 teaspoon vanilla extract Grilled Mocha Bananas
For the whipped cream and ice cream:
½ pint (1 cup) heavy cream
2 tablespoons sugar
1 tablespoon rum, or 1 teaspoon vanilla extract
½ pint vanilla ice cream
½ pint chocolate ice cream
½ pint strawberry ice cream
4 maraschino cherries

DIRECTIONS
1. For the chocolate sauce, put the half-and-half, brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and stir in the chocolate and rum. Cover and keep warm. Or cool, cover, and refrigerate for up to 1 week. Reheat over low heat until warm. If the sauce is too thick, stir in 1 teaspoon of water at a time until it thins.
2. Heat the grill as directed. Chill a medium bowl and a whisk or beaters for the whipped cream.
3. Prepare the Grilled Mocha Bananas.
4. For the whipped cream and ice cream: Pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream barely forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the sugar and rum.
5. To assemble the banana splits, mound a scoop (about ¼ cup) of vanilla, a scoop of chocolate, and a scoop of strawberry ice cream in the center of each of 4 shallow dessert bowls, preferably ovalshaped. Loosen the grilled banana halves from their skins and slide 2 of each, cut-side up, into the bowls, with one on each side of the ice cream.
6. Drizzle generously with the chocolate sauce and dulce de leche from the mocha bananas. Dollop generously with the whipped cream, and top each serving with a maraschino cherry.

   

This entry was posted on Monday, March 4th, 2013 at 12:33 pm and is filed under Mastering Fruit, Dessert, Dough BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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