Grilled banana splits for the BBQ (vegan)

It was only once I was in my twenties and started working as a cater waiter that I discovered there was so much more possible on the grill.

Often at parties and banquets, the chefs would serve platters of grilled eggplant, zucchini, and red bell peppers. I was surprised at how much nuance and sweetness the grill gave to simple vegetables.

And for dessert? Grilled bananas.

Grilled bananas are vaguely like fried plantains. The fiery grates caramelize the bananas just a bit around the grill marks. Inside, the bananas become hot, melty, and gooey.

On its own or with a simple drizzling of chocolate sauce, grilled bananas are a mouthwatering dessert. But if you want to take it up a significant notch, make grilled banana splits for your next barbecue.

These grilled banana splits are topped with scoops of non-dairy ice cream and a generous drizzling of chocolate peanut butter sauce. Think of it as a chocolate peanut butter cup in liquid form.

Warm bananas and chocolate peanut butter sauce contrast against cool ice cream for a wonderful meeting of textures and flavors.

In this post:

Here are the ingredients you will need to make this recipe.

Non-dairy milk: I usually use unsweetened, plain cashew milk. But you can use any kind of non-dairy milk, sweetened or unsweetened, vanilla or plain for this recipe.

Vegan chocolate chips: Vegan chocolate chips are sold at most grocery stores. Look for the words “dark chocolate” or “semi-sweet.” Of course, you’ll want to read the ingredient label. I usually buy them at Trader Joe’s. Chocolate chunks are also good here.

Peanut butter: I like to use crunchy peanut butter for added texture, but creamy is also fine. For the best flavor, I recommend natural peanut butter that has only two ingredients: peanuts and salt.

Maple syrup: Choose real maple syrup as opposed to pancake syrup. Maple syrup can be replaced with another liquid sweetener like agave syrup, vegan honey, or date syrup.

Oil: Choose a neutral-flavored, high heat oil to apply to the cut banana, and to keep it from sticking the grill grate. I use avocado oil. Oil spray or melted non-dairy butter also works well here.

Bananas: Choose ripe bananas that aren’t mushy.

Non-dairy ice cream: Choose any vegan vanilla ice cream that you enjoy.

Vegan peanut butter cups: Dark chocolate peanut butter cups are used as a garnish. I recommend Justin’s.

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. In a small pot, combine non-dairy milk and chocolate chips, stirring often with a fork or whisk.

2. Once the chocolate chips are melted and smooth, stir in peanut butter and maple syrup. Continue stirring until it’s a creamy sauce.

Tip: If the sauce gets too thick or seizes up, stir in another splash of non-dairy milk. Then remove from heat and set aside.

3. Cut the bananas in half length-wise, leaving the peels on. Then lightly oil the cut sides of the bananas.

4. Place the bananas cut side down on a heated outdoor grill. Cook for about 3 minutes, until the bananas have nice dark grill marks. Then use tongs to flip them over, and cook another 2 or 3 minutes.

5. Allow the bananas to cool slightly, and then remove the peels. Put the grilled bananas into glass banana boats or on dessert plates.

Top sundaes with vegan ice cream, and a generous drizzling of chocolate peanut butter sauce. Finish with chopped peanut butter cups. Serve right away.

You can make this recipe your own by varying the ingredients or cooking method.

• If you don’t have a grill, use an indoor grill pan or simply use uncooked bananas for the banana splits. They’ll still be delicious, of course!
• Leave off the ice cream, and just have grilled bananas with chocolate peanut butter sauce.
• Instead of or in addition to ice cream, add vegan whipped cream.
• Replace peanut butter with a different type of nut or seed butter.

If you’re planning on serving grilled banana splits at a BBQ, make the chocolate peanut butter sauce ahead of time. It can be made up to three days ahead.

Store the sauce in an airtight container in the fridge until you’re ready to use it. Then reheat in the microwave with a splash of non-dairy milk. Heat in 30 second intervals, stopping to stir often, so that you don’t overcook it.

📖 Recipe

Grilled banana splits with chocolate peanut butter sauce

Author: Cadry Nelson

5 from 2 votes

These grilled banana splits with chocolate peanut butter sauce are the perfect finish to your barbecue or cookout. Vegan and gluten-free.

Print Pin Rate

Prep Time: 2 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 14 minutes minutes

Servings: 4 people

Course: Dessert

Cuisine: American, Vegan

Keyword: banana split, grill, sundae

Ingredients

• ▢ ⅓ cup non-dairy milk + more to thin the sauce
• ▢ ½ cup vegan chocolate chips
• ▢ ¼ cup peanut butter crunchy
• ▢ 1 teaspoon maple syrup
• ▢ Avocado oil or other neutral-flavored high heat oil for the grill
• ▢ 4 bananas cut in half length-wise with peel still on
• ▢ 1 pint non-dairy ice cream
• ▢ 2 vegan peanut butter cups roughly chopped (for garnish)

Instructions

• ▢
  In a small pot, bring ⅓ cup non-dairy milk and ½ cup chocolate chips to a low or low-medium heat. Stir almost constantly with a fork or whisk until the chocolate chips are fully melted and smooth. (It should take just a few minutes.)
• ▢
  Stir in the peanut butter and maple syrup. Once it has all completely combined, continue cooking and stirring while the sauce reduces and becomes the consistency of gravy.

  You want the sauce to be creamy but still pourable. If it gets too thick or seizes up, stir in another splash of non-dairy milk. Remove from heat and set aside.
• ▢
  Heat the outdoor or indoor grill to 500 degrees. Lightly brush the grill grate or the cut side of the bananas with oil.
• ▢
  Place the bananas cut side down on the heated grill. Don’t move them for about three minutes, until they get good, dark grill marks.
• ▢
  Use tongs to flip the bananas onto the back where the peel is still attached. Continue cooking them for another two or three minutes until the peel has darkened and the banana has softened. Move them to a plate to cool slightly.
• ▢
  Put out 4 bowls or banana boats. Into each bowl, put 2 or 3 scoops of vegan ice cream. Remove the peels from the bananas. Put two banana halves into each bowl. Top with warm chocolate peanut butter sauce. Garnish with chopped peanut butter cups. Serve immediately.

Watch how to make it

Notes

Make ahead instructions: If you’re not using the chocolate peanut butter sauce right away, store it in the refrigerator in a covered glass container. It reheats well in the microwave before serving. Just add a splash of non-dairy milk, heat in the microwave for about 30 seconds, and stir until smooth again.

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Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Sodium: 202mg | Potassium: 554mg | Fiber: 5g | Sugar: 28g | Vitamin A: 155IU | Vitamin C: 11.7mg | Calcium: 70mg | Iron: 2.5mg

Photos and content updated June 25, 2024. Originally published July 18, 2016.