When I created this grilled banana split recipe years ago, it was for my first book: Grill Seeker: Basic Training For Everyday Grilling. It’s been a favorite for many, and I love them too, so I wanted to also share it here.
The obvious question comes to mind: How do you make a grilled banana split? It’s a fair question, and I’ll go over the “how to” in this blog. They’re super easy and you’ll be cranking these out at your next cookout, for sure.
Making this grilled dessert even better, there’s no cleanup. Split the banana in half and use the peel and foil as a serving dish. It’s a fun presentation and one less dish to wash.
Jump to RecipeToppings For Grilled Banana Split
In this grilled banana split recipe, I’m keeping it simple with brown sugar and peanut butter chips. But, you can absolutely put a twist on these.
For example, try drizzling some chocolate sauce and adding some whipped cream, and maraschino cherries to the top of the banana split, after it comes off the grill.
Wanna make it boozy? Replace the peanut butter chips with chocolate chips and add bourbon, brown sugar and cinnamon. There’s a ton of different combination for this grilled banana split recipe, and I’m sure Elvis would love them all.
Tap Below For Other Grilled Desserts You’ll Love
Where Did The Banana Split Come From?
The banana split is surrounded by a bit of controversy. Some say it was invented in Latrobe, Pennsylvania by David Evans Strickler, a pharmacist’s apprentice, in 1904 at the Tassell Pharmacy soda fountain.
Others swear it was invented in 1907 by restaurant owner Earnest Hazard in Wilmington, Ohio. The story goes that ol’ Ernest wanted to attract students to the soda fountain from nearby Wilmington College. So, he came up with the idea of a triple-scoop of ice cream with a split banana as its base.
I don’t know if it was David or Ernest, but the inspiration for this grilled banana split came from one of them.
How To Make a Grilled Banana Split
Prep Time: 5 mins | Cook Time: 10 mins | Serves: 4
Ingredients
4 ripe bananas
1 cup peanut butter baking chips
1 cup mini marshmallows
¼ cup brown sugarÂ
Step 1: Light grill and set for two-zone medium heat, establishing temperature at 325°F as indicated by a reliable leave-in thermometer.
Step 2: Place each banana in an aluminum foil boat for stability, ensuring the tip and the stem are pointing up. Then, leaving the banana in the peel, slice down the length of the banana, like a hot dog bun. Don’t cut completely in half.
Step 3: Pry apart the bananas from the cut side and evenly distribute brown sugar inside each one.
Step 4: On top of the brown sugar, evenly distribute the peanut butter chips.
Step 5: On top of peanut butter chips, place the mini marshmallows.
Step 6: Place bananas (in the foil boat) on the grill grate over indirect heat, close the lid and let them bake for ten minutes or until peanut butter chips have melted and marshmallows are toasted.
Step 7: Remove from the grill, and serve hot.
Ingredients
- 4 ripe bananas
- 1 cup peanut butter baking chips
- 1 cup mini marshmallows
- ¼ cup light brown sugar
Instructions
- Light grill and set for two-zone medium heat, establishing temperature at 325°F as indicated by a reliable leave-in thermometer.
- Place each banana in an aluminum foil boat for stability, ensuring the tip and the stem are pointing up. Then, leaving the banana in the peel, slice down the length of the banana, like a hot dog bun. Don’t cut completely in half.
- Pry apart the bananas from the cut side and evenly distribute brown sugar inside each one.
- On top of the brown sugar, evenly distribute the peanut butter chips.
- On top of peanut butter chips, place the mini marshmallows.
- Place bananas (in the foil boat) on the grill grate over indirect heat, close the lid and let them bake for ten minutes or until peanut butter chips have melted and marshmallows are toasted.
- Remove from the grill, and serve hot.