Let’s talk about turning banana splits on their sides – because it’s summer and that means grilling, but it also means ice cream, and Hershey’s Syrup so I combined my love for both, and I’m here to tell you; the result is mouth watering, delectable, sweet, rich, and bottom of the bowl lickable good.
Grilling fruits for desserts and snacking has become one of my favorite ways to serve them.
I picked up some bananas at the store the other day and as the kids and I were talking about what we wanted to make for our first Hershey’s Syrup recipe, I spied the bananas and the idea was born. But these aren’t just any banana split – these are banana splits with grilled bananas, and they are out of this world!
These are so simple to put together, but taste like a gourmet dessert! My favorite part is when the ice cream softens and I can swirl the chocolate and caramel sauces up with the ice cream and get a bite of the grilled banana with the chocolate, caramel, swirled ice cream… YUM!
You need 1 banana per split.
Hold your banana by the stem and insert your knife just under the stem and cut the banana in half lengthwise going from just under the stem all the way down. Once the banana is cut, you can move your hands and easily slice through the stem.
Sprinkle the bananas with a cinnamon sugar mixture and let them rest while you heat your grill to medium high heat.
Lightly oil the grates and place the bananas skin down, cut side up on the grill. Close the lid and cook about 4 minutes, or until the skin begins to separate and the bananas have soften and begin to sizzle around the edges.
Remove the bananas from the grill very carefully as they soften with the cooking.
Let the bananas rest while you get out your delicious ice cream and topping choices.
For our grilled banana splits we chose vanilla ice cream, chopped pecans, Hershey’s Dark Chocolate Syrup, Hershey’s Caramel Syrup, and maraschino cherries.
Depending on your dish, you may want to cut each banana half into half again.
Layer the banana in the dish around the bottom. Top with scoops of vanilla ice cream, sprinkle on the chopped pecans, drizzle on the Hershey’s Syrups (I like a lot of syrup!), top with maraschino cherries and devour!!
Lean in and I’ll let y’all in on a little secret – the warm grilled bananas contrast the cold ice cream in the most delicious way, and if you use the Hershey’s Dark Chocolate Syrup and the Hershey’s Caramel Syrup and swirl it all together… it’s a mouth full of happiness.
Thank you so much to Hershey’s Syrup for sponsoring this post and allowing me to share another delicious recipe with y’all! I have received product and compensation as a result of this partnership, but the recipe, ideas, and enthusiasm are all my own. Be sure to visit the Hershey’s website for more dessert and syrup inspiration.