INGREDIENTS
4 ripe bananas
8 teaspoons unsalted butter, cut into small pieces
4 tablespoons light brown sugar
4 tablespoons brandy
3 cups vanilla ice cream
8 teaspoons chocolate sauce
1/4 cup toasted pecans (optional)
DIRECTIONS
Heat grill to low. Make an incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact. Spread open the cut and place 2 teaspoons of the butter pieces, 1 tablespoon brown sugar, and 1 tablespoon brandy inside. Grill, covered, until the butter mixture has melted and bananas are heated through â€" 8 to 10 minutes. Transfer the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish. Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired. Serve immediately.
Reprinted with permission of Hearst Communications, Inc.