Grilled Banana Split with Rum Caramel Sauce


Recipe inspired by Date Night: Grill It! With Chef Aran Goldstein at Sur La Table Cooking Classes, Delicious Date Nights.

Split Decision? 

In my house, we constantly debate vanilla vs. chocolate.  The vanillas sit on one side, very smug and self-righteous, while the chocolates unite on the other.  If you’re like me, here’s a way to bring everybody together with one delicious dessert.

Grilled Banana Split with Rum Caramel Sauce

Find your sweet spot.

Bananas are high in Vitamin B6 and a good source of vitamin C and potassium.  They are also packed with fiber.  So what if we’ve slathered them with a load of caramel-sugary goodness.  It’s all about balance…

The bananas grill beautifully and the slight smokiness complements their sweetness.  The caramel sauce can made up to 1 day in advance and chilled.  Let the caramel come to room temperature or warm over low heat, just before serving.

Grilled Banana Split with Rum Caramel Sauce

Serves 4:

¼ cup water

1 tablespoon light corn syrup

1 cup sugar

1 cup heavy whipping cream

1 tablespoon unsalted butter

1 tablespoon dark rum

½ cup sweetened flaked coconut (optional)

4 very ripe bananas, cut in half lengthwise, then halved

1 tablespoon unsalted butter, melted

4 scoops of chocolate and vanilla yogurt.

To prepare caramel sauce, pour water and corn syrup into a medium saucepan.  Sprinkle sugar over the top, 2 to 3 tablespoons at a time, allowing each addition to moisten before adding next.

Place sugar mixture over medium-low heat and stir with a wooden spoon until the sugar is dissolved and the liquid is clear.  Increase the heat to high and boil rapidly, swirling the pan occasionally, without stirring, so the sugar cooks evenly until the caramel turns golden brown.

Step 1 & 2

Step 3

Immediately turn off the heat.  Remove saucepan from heat and stir in butter, rum and (optional coconut).  Keep warm over low heat or cool to temperature.

Prepare grill to medium.  Brush bananas with a small amount of melted butter and place on grill until grill marks form, about 1 to 2 minutes.  Turn bananas and grill 1 to 2 minutes more.  Transfer grilled bananas to a bowl.

To serve, place one scoop of vanilla or chocolate yogurt in the center of each of the 4 dessert bowls.  Slice bananas or just arrange them around each scoop of yogurt.  Drizzle bananas and ice cream with caramel sauce and add whipped-cream and cherry to the tops.


Dishin’ Tip: If you’re cooking for the kids, leave out the rum!


  • This is a real crowd pleaser of a recipe. I used it last night as a finishing touch at a small barbecue party. Gained lots of traction with the guests, particularly since I sold it as a low cal yogurt concoction. LOL! Ashamed to admit we all had seconds, but it’s summer and I’m sure we’ll all work it off in the pool. Thanks for an incredible dessert that rounded out the menu.

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