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Ingredients
- 6 bananas
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- One (1-1/2 qt.) container vanilla ice cream
- 6 tablespoons HERSHEY'S SPECIAL DARK Syrup
- 6 tablespoons HERSHEY'S Caramel Syrup
- 6 tablespoons chopped pecans
- 6 to 12 maraschino cherries
Details
Preparation
Step 1
1. Without peeling bananas, split bananas in half lengthwise. Stir together sugar and cinnamon; sprinkle over cut sides of bananas. Let rest while grill warms to medium high.
2. Lightly oil grill grates. Place bananas skin side down with cut side up on grill. Close grill lid. Cook about 4 minutes or until skin begins to separate from banana and banana softens and begins to sizzle around edges. Carefully remove from grill. Place on cutting board or plate. Cool slightly.
3. To assemble each sundae, remove banana from skin; cut to fit serving dish. Top each banana with 4 small scoops (about 3/4 cup) ice cream, 1 tablespoon chocolate syrup, 1 tablespoon caramel syrup, 1 tablespoon pecans and 1 or more cherries. Serve immediately. Makes 6 sundaes.
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