Banana Split Made On A Grill? Yep: Recipe

A banana split made on the grill is not an obvious preparation method but Ken Fisher came up with a version for date night with his wife, Patti. This couple has set aside one night each week for catching up and getting romantic over a dish or two.

Ken describes the scene, saying that he and his spouse “always eat on [their] patio…wood burning oven, little lights, candle lights, lamps and encompass.” He adds, “[Patti and I] enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two.”

Sounds like the desert portion of the evening may be just the start of something more for this couple;e. Still, the grilled treat that Ken Fisher concocted for his love Patti is melt-in-your-mouth good in more ways than one.
In fact, as this cook puts it, “The hot and cold banana split [are] heaven on a plate.”
To make your own, consider this recipe borrowed from Patti and Ken Fisher’s site,

Ingredients: Grilled Banana Split

 One banana per person in firm form
 Melted butter
 Brown sugar
 Chocolate
 Caramel
 Nuts
 Peanut Butter
 Ice Cream
 Whipped Cream
 Cherries

Directions:

Butterfly each banana by cutting end to end but be sure not to cut all the way through. Leave on peel. Fold the banana open so the fruit will lay flat. Brush with the melted butter and sprinkle with brown sugar.

Grill unpeeled banana for from 8 to 10 minutes at 400 degrees. Expect the peel to turn black and make sure the banana is heated all the way through yet still firm.
Place on serving dish and top with chocolate, ice cream, nuts and whipped cream or other toppings of your own choice.

Ken uses a Memphis Wood Dire Pellet Grill/Smoker for this masterpiece and Lumberjack pecan pellets. He says that you will be “smoking at temps less than 250 degrees. Anything higher is food preparation and there will not be much if any smoking so it does not issue what type of pellet  you are using.”

Pellets aside, this banana split made on a grill is a Ken Fisher recipe to remember you have for your next rendezvous with the one that you love. Put big red heart here.

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