Ingredients
- 4 ripe bananas
- 8 t unsalted butter, cut into small pieces
- 4 T light brown sugar
- 4 T brandy
- 3 c vanilla ice cream
- 8 t chocolate sauce
- 1/4 c roasted pecans
Directions
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Heat grill to low.
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Make an incision lengthwise on each banana, leaving one inch uncut at both ends and the skin intact.
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Spread open the cut and place two tablespoons of the butter pieces, one tablespoon brown sugar, and one tablespoon brandy inside.
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Grill, covered, until the butter mixture has melted and bananas are heated through — 8 to 10 minutes.
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Transfer the bananas to four separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish.
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Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce and nuts.
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Serve immediately.