Rocky Road Grilled Banana Splits Recipe

Rocky Road Grilled Banana Splits Recipe photo by Taste of Home

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There’s no wrong turn when you travel down this rocky road. Toasty-warm bananas filled with gooey goodness and topped with heaping scoops of (pause for drool) creamy perfection are a new cookout must-have. —Loretta Ouellette, Pompano Beach, Florida

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Rocky Road Grilled Banana Splits Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 medium firm bananas, unpeeled
1 dark chocolate candy bar with almonds (3-1/2 ounces)
3/4 cup miniature marshmallows, divided
1 quart rocky road ice cream
Whipped cream in a can

Directions

Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat.
Cut each banana lengthwise about 1/2 in. deep, leaving 1/2 in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Finely chop half of the candy bar. Fill pockets with chopped chocolate and 1/2 cup marshmallows.
Grill bananas, covered, over medium heat for 8-10 minutes or until marshmallows are melted and golden brown. Transfer each banana to a serving plate; top with scoops of ice cream. Break remaining chocolate into pieces. Sprinkle chocolate pieces and remaining marshmallows over tops. Garnish with whipped cream. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without whipped cream) equals 589 calories, 25 g fat (15 g saturated fat), 42 mg cholesterol, 126 mg sodium, 88 g carbohydrate, 7 g fiber, 9 g protein.

Originally published as Rocky Road Grilled Banana Splits in Simple & Delicious August/September 2011, p37

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.