TROPICAL BANANA SPLIT
4 bananas (split lengthwise, skin on)
1 mango (cut in half, avoid the pit)
2 pints vanilla ice cream
1 cup sweetened shredded coconut (toasted)
1/2 cup peanuts (toasted and chopped)
1 jar maraschino cherries (to garnish)
BUTTER RUM SAUCE
1/2 cup dark brown sugar
1/3 cup unsalted butter
1 pinch salt
2 tablespoons heavy whipping cream
1 tablespoon spiced rum
For the Butter Rum Sauce: In a small saucepan add the sugar, butter and a pinch of salt and heat over medium heat. Allow to melt and stir to combine. Add heavy cream and rum and bring to a simmer. Allow to thicken, about 3-4 minutes. Cool slightly then serve over ice cream.
Preheat grill to medium-high heat. Place bananas on the grill, cut side down and allow to lightly char and warm through, about 2-3 minutes. Using a paring knife, score each mango half in 1/2-inch slices down to the skin. Making a crosshatch pattern, slice the mango halves again in the opposite direction. Place the mango halves on the grill and allow to lightly char, about 3 minutes per side. Remove from the grill, remove banana peel. Using a spoon, scoop the flesh of the mango out of the skin.
Place the banana halves in a sundae boat. Top with three scoops of vanilla ice cream, grilled mango, butter rum sauce, toasted coconut flakes, peanuts and a maraschino cherry.
Tip: For a kid-friendly sauce, simply remove the rum.