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Grilled Banana Split

Nutrition Facts Canadian

1 sundae 644g Total Servings: 1

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

830

Fat / Lipides

50 g

76%

Saturated / Saturé

20 g

175%

+ Trans / Trans

15g

Cholesterol / Cholestérol

85mg

28%

Sodium / Sodium

450mg

18%

Carbohydrate / Glucides

33g

11%

Fibre / Fibres

12%

Sugars / Sucres

78g

Protein / Protéines

60%

Vitamin A / Vitamine A

70%

Vitamin C / Vitamine C

25%

Calcium / Calcium

10%

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

30%

Riboflavin / Riboflavine

15%

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 sundae 644g Total Servings: 1

Amount Per Serving

Calories

830

Calories from Fat

450

% Daily Value ^*

Total Fat

50 g

76%

Saturated Fat

20 g

175%

+ Trans

15g

Cholesterol

85mg

28%

Sodium

450mg

18%

Total Carbohydrates

33g

11%

Fiber

12%

Sugars

78g

Protein

Vitamin A 60%	•	Vitamin C 70%
Calcium 30%	•	Iron 5%
Thiamine 5%	•	Riboflavin 30%
Niacin 0%	•	Folate 5%

* Based on a 2000 calorie diet

Prep time

5 mins

Cook time

3 mins

Total time

8 mins

Ingredients

Base

2tbsp butter (soft) (30g)
2tbsp brown sugar (24g)
2 bananas (211g)
1 ring pineapple (44g)
4 strawberries (chopped) (75g)
¼ cup prepared fudge sauce (recipe below) (62g)
1 ½ cups ice cream (198g)
Kinnikinnick Graham Crumbs (optional for garnish)
whipping cream (optional garnish)

Fudge Sauce

12 oz semisweet chocolate (chopped) (338g)
4 oz unsweetened chocolate (chopped) (113g)
1 ¾ cup cream10% (380g)
¾ cup granulated sugar (162g)

Directions

Combine granulated sugar, cream, and both chocolates in a medium pot. Cook over medium heat for 8- 10 minutes stirring frequently until mixture boils and contents are melted. Reduce heat to low and continue to stir until hot fudge mixture is smooth and shiny (approx. 3-5 minutes). Yields: 4 cups of Sauce.

Brush butter on bananas and pineapple ring. Coat with brown sugar and grill on the BBQ or household grill until grill marks appear and brown sugar is slightly caramelized. Set aside.

Scoop three scoops of ice cream in a banana boat style dish. Line each side with a grilled banana. Chop pineapple and place on top of one scoop of ice cream. Top the middle scoop with fudge sauce and the last scoop with sliced strawberries. Top with whipping cream and Kinnikinnick graham crumbs if desired.

Tips & Variations

Hot Fudge Sauce can be stored in the refrigerator for up to two weeks in an air tight container. To Serve- warm hot fudge sauce in the microwave prior to serving.