Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, June 21, 2014

Love from the Grill: Grilled Banana Split Shortcake

Today on the grill:  dessert!  Everyone loves banana splits. Just what makes this dessert so delicious? A long boat-shaped bowl filled with big scoops of different ice cream flavors and flanked by banana halves is a showstopper for sure. And the clincher - pineapple, strawberry and chocolate toppings glisten atop the ice cream rounds. 

We've upped the ante here.  Grilled banana and pineapple, carmelized to perfection, and light buttery shortcake earn this twist on an old classic a a blue ribbon.

The key to this dessert is balance.  You don't want too much ice cream overpowering the fruit and shortcake.  (unless you do, and that's ok too!)

Homemade shortcake makes this dish just exceptional - but you can save time by using storebought shortcake, or even pound cake slices.

Thanks for stopping by to see what Love from the Grill week has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

Grilled Banana Split Shortcake

by Susan Zentmyer
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (6 servings)
    for the shortcakes
    • 3/4 cups all-purpose flour
    • 3/4 cup cake flour
    • 1/4 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 5 tablespoons chilled butter, cut into 1/2 inch pieces
    • 1/2 cup buttermilk
    for the banana split
    • 3 large bananas, cut in half lengthwise with the skin on
    • 6 slices of pineapple
    • 2 cups strawberry ice cream
    • chocolate fudge
    • butterscotch topping
    • 1 cup whipped cream
    • 6 maraschino cherries, stem on
    Make the Shortcakes
    Preheat the oven to 400F. Sift flours, sugar, baking powder, salt and baking soda into a large bowl. Add the butter pieces and mix with your fingers until the mixture resembles coarse meal. Add the buttermilk and stir until just blended.
    Gently knead the dough on a floured surface until dough holds together. Roll out on lightly floured surface to 1/2 inch thickness. Using a 3 inch diameter star cookie cutter, cut out shortcakes. Gather dough scraps, reroll and cut out additional shortcakes, making a total of 12 shortcakes.
    Arrange on a baking sheet, spacing two inches apart and bake for about 12 minutes or until shortcakes are light golden brown.
    Grill the Fruit
    Brush the cut side of the bananas and both sides of each pineapple slice with melted butter.
    Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas.
    Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
    Add the shortcakes to the grill for the last 2 minutes to heat them.
    Build the Banana Split Shortcakes
    Place one shortcake on the bottom of a bowl or banana split boat.
    Peel one of the banana halves, and cut into two pieces. Add the banana to the bottom of the bowl, then place the pineapple on top of that.
    Scoop 1/3 cup of strawberry ice cream on top of the pineapple.
    Drizzle hot fudge sauce and butterscotch sauce over the top of the ice cream. Add a second shortcake to the top. Finish with a dollop of whipped cream and top with a cherry. Repeat for remaining servings.
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