Ingredients:

• 6 firm-ripe bananas, halved lengthwise (unpeeled)
• 6 tablespoons honey
• 12 tablespoons 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 peanuts, for serving
• 6 maraschino cherries, for serving

Preparation:

Preheat a grill to high and lightly oil the grill grates. Place the banana halves cut side up on a baking sheet and drizzle evenly with the honey. Sprinkle with the brown sugar and transfer to the grill, cut side up, arranging the bananas perpendicular to the grill grates. Close the grill cover and cook until bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes depending on your grill. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using 2 small forks or a long, thin spatula, carefully remove the banana from its skin and place 2 pieces of banana on each of 6 serving plates. (This is a little tricky since the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Top each serving with a maraschino cherry and serve immediately.