Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Granulated sugar

  2. 1/2 cup 118ml Half-and-half

  3. 6 tablespoons 90ml Butter - (3/4 stick)

  4. 6 tablespoons 90ml Bananas (medium)

  5. 3 Toffee candy bars - (1.4 oz ea)

  6. 4 to 5 oz chocolate-covered

  7. Toffee, chopped into chunks)

  8. 2 Flavors ice cream (12 to 18 scoops total)

  9. Whipped cream

  10. Toasted almonds

Instructions Jump to Ingredients ↑

  1. Prepare a medium grill.

  2. Meanwhile, combine sugar and half-and-half in a heavy medium saucepan. Bring to a full rolling boil, stirring occasionally. Stir in butter; remove from the heat.

  3. Just before grilling, slice the bananas, still in their skins, lengthwise.

  4. Transfer bananas, cut-side down, to a well-oiled grate. Grill, covered or uncovered, 3 to 4 minutes. Turn bananas skin-side down, brush cut surfaces with a few teaspoons of half-and-half mixture, and grill 2 to 3 minutes longer, until soft and lightly colored.

  5. Remove bananas from skins. If you have long banana-split dishes, leave banana halves whole; place two halves in each dish. If not, cut bananas into bite-size chunks and divide among dishes.

  6. Return half-and-half mixture to medium-low heat; stir in toffee chunks. Cook briefly, until chocolate and toffee have partly melted (leaving some chunkiness); stir well.

  7. Top each dish of bananas with 2 or 3 scoops ice cream and some of the chocolate-toffee melt. Add whipped cream and almonds; serve immediately.

  8. This recipe yields 6 generous servings.


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