Emeril Lagasse's video: Grilled Banana Split Emeril Lagasse

What makes Emeril’s Banana Splits so insanely delicious are the bananas that are grilled to caramelized perfection! But there is no denying that the goodies on top—vanilla ice cream, hot fudge and rum caramel sauces, whipped cream, nuts, and cherries take them to the next level. GRILLED BANANA SPLITS SERVES 6 Vegetable oil, for grill 6 firm-ripe unpeeled bananas, halved lengthwise 6 tablespoons honey 3/4 cup packed light-brown sugar Vanilla ice cream, for serving Hot Fudge Sauce, for serving (recipe follows) Rum Caramel Sauce, for serving (recipe follows) 2 cups lightly sweetened whipped cream, for serving Finely chopped roasted lightly salted peanuts, for serving 6 maraschino cherries, for serving Preheat a grill or grill pan to high. Brush grill or grill pan lightly with vegetable oil. Place banana halves cut side up, on a baking sheet and sprinkle each banana halve with 1 tablespoon brown sugar and drizzle with honey. Sandwich two banana halves together and place on grill or grill pan, arranging them so they are perpendicular to the grill grate. Cook bananas until caramelized around the edges and beginning to pull away from the peel, 3 to 5 minutes. Carefully transfer grilled bananas (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove banana halves from their skins and place 2 halves on each dessert plate. (This is a little tricky because the bananas are very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle banana splits with fudge and caramel sauces and dollop with whipped cream. Sprinkle with chopped peanuts and garnish each with a cherry; serve immediately. Combine the sugar and hot water in a heavy saucepan and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful--the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm. (If making the sauce in advance, rewarm gently before serving.) It will keep for several weeks refrigerated in an airtight container.   HOT FUDGE SAUCE MAKES 2 CUPS 1/2 cup sugar 1/4 cup unsweetened cocoa powder 3/4 cup heavy cream 1/4 cup plus 2 tablespoons light corn syrup 3 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon vanilla extract Pinch of salt Add sugar and cocoa powder to the top of a double boiler set over briskly simmering water and whisk to combine. Add heavy cream and corn syrup and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until chocolate and butter are melted, and sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. (The sauce can be prepared up to several weeks in advance and reheated gently in a double boiler before serving.) Store in a nonreactive airtight container, refrigerated.   CARAMEL SAUCE MAKES 1 ½ CUPS 3/4 cup sugar 1/4 cup hot water 1 cup plus 1 tablespoon heavy cream 2 tablespoons dark rum (optional) 1 teaspoon vanilla extract 2 teaspoons cold unsalted butter Combine sugar and hot water in a heavy saucepan, and cook over high heat until sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove pan from heat and immediately add heavy cream (be careful as the mixture will splatter). Return pan to heat and reduce heat to medium. Cook until sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove pan from heat and stir in rum, vanilla, and butter. Serve warm. If making the sauce in advance, rewarm gently before serving. It will keep for several weeks refrigerated in an airtight container. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: https://www.facebook.com/Emeril/ Amazon: https://www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590