Serves: 4
Total Calories: 1,347

FOR THE BANANAS AND MARINADE / SAUCE:
1 cup maple syrup
1/2 cup rum, dark
1/4 cup sugar
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, freshly grated
4 bananas, slightly green, peeled
FOR THE BANANA SPLITS:
1 quart ice cream, Coconut
2 cups whipped cream (see recipe)
1/4 cup coconut, shredded, toasted
2 tablespoons macadamia nuts, chopped, toasted

1. Preheat the grill to high.

2. Combine the syrup, rum, sugar, cinnamon, and nutmeg in a large bowl and whisk until the sugar is dissolved. Set aside to cool.

3. When ready to cook, oil the grill grate. Arrange the bananas on the hot grate and grill, turning with tongs, until nicely browned all over, 6 to 8 minutes in all. Transfer the bananas to a cutting board and slice on the diagonal into bite-size pieces. Stir the hot bananas into the syrup mixture and allow to cool to room temperature. Cover and let marinate, in the refrigerator, for 3 hours.

4. Prepare the banana splits. Mound one-quarter of the ice cream in the center of each of 4 shallow dessert bowls. Spoon the bananas with a little syrup mixture over the ice cream. Spoon or pipe rosettes of whipped cream on top and sprinkle with toasted coconut and macadamia nuts. Serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 1,347
Calories from Fat: 983

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Caramel Cream / Dulce de Leche
Balinese Grilled Bananas In Coconut Milk Caramel
Cardamom Caramel Ice Cream / Kulfi
Catalan Cream / Crema Catalana
Coco Loco Brulee
Coconut Ice Cream
Coconut Milk
Fire-Roasted Apples
Fruit Cooler
Grilled Sugar-Dipped Pineapple
Indian Cardamon-Pistachio Rice Pudding / Kheer
Korean Fruit "Punch"
Lemon-Ginger Creme Brulees
Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda
The Pompano Grille's Fire-Grilled Banana Split
Uptown S'mores
Whipped Cream