Prep Time
15 Mins
Bake Time
7 Mins
Grill Time
8 Mins
Yield
Makes 6 servings
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

How to Make It

Step 1

Coat cold cooking grate of grill with cooking spray. Preheat grill to 300° to 350° (medium) heat.

Step 2

Preheat oven to 350°. Place pecans in a single layer in a shallow pan. Place coconut in a single layer in another shallow pan. Bake pecans and coconut 7 to 8 minutes or until toasted and pecans are fragrant, stirring occasionally.

Step 3

Peel bananas, and cut in half lengthwise. Coat bananas with cooking spray. Grill pineapple slices, covered with grill lid, over 300° to 350° (medium) heat 4 minutes on each side or until lightly caramelized. Grill banana halves 1 to 2 minutes on each side or until lightly caramelized.

Step 4

Chop grilled pineapple. Arrange 2 grilled banana halves in each of 6 (8-oz.) banana-split dishes or other serving bowls. Scoop 1/4 cup vanilla ice cream and 1/4 cup chocolate frozen yogurt into each dish between banana slices. Top each with 1 Tbsp. Chocolate Sauce, 1 chopped pineapple slice, 2 tsp. pecans, and 2 tsp. coconut. Garnish, if desired. Serve immediately.

Step 5

*3 regular bananas, peeled and quartered, may be substituted. Increase grilling time to 4 minutes on each side.

Step 6

**Canned pineapple slices in juice, drained, may be substituted.

Step 7

Note: If using a charcoal grill, place banana slices around the outer edge of grill to prevent burning. Watch them carefully as they will cook fast.

Step 8

Note: Nutritional analysis includes about 1 Tbsp. Chocolate Sauce, not garnish.

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