Grilled Banana Split Sundae

2 firm, ripe bananas, unpeeled
1 tablespoon honey
1 pint vanilla ice cream
1/2 cup fudge ice cream topping, heated
1/4 cup coarsely chopped pecans or walnuts, toasted
Whipped cream (optional)
Maraschino cherries (optional)

Slice bananas in half lengthwise and then crosswise so each banana yields four pieces
(do not peel).
Brush hone on cut sides of bananas.  Let stand for 5 minutes.
For a charcoal grill, grill bananas, cut-side down, on the rack of an uncovered grill directly over low coals for 2 minutes or until grill marks appear.  Using a pair of long-handled tongs, turn over and grill 4 to 5 minutes more or until skin pulls away from the banana.  (For a gas grill, preheat grill.  Reduce heat to low.  Place bananas on grill rack over heat. 
Cover and grill as above.)
Peel banana pieces.  Arrange 2 pieces of banana in each individual serving bowl. 
Top each serving with 2 small scoops of ice cream.  Ladle 2 teaspoons of hot fudge
over each sundae.  Sprinkle each with 1 tablespoon of chopped nuts. 
If you like, add whipped cream and place a cherry
on top.  Serve immediately.  Makes 4 servings.



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