Sunday, 27 Sep 2020

Grilled Banana Split

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- A man with a seven-inch (18 cm) penis may proudly compare his organ to the average man’s five to six inches (12-15 cm) but be intimidated when learning another wields an eight-inch (20 cm) rod.


A grown-up sundae is a little slice of joy. Spike it with bananas and double the feel-good vibes: The yellow fruit is full of the amino acid your body uses to help pump out the happiness hormone serotonin. Grilling caramelizes the sugars, adding a toasty layer to creamy fro-yo and sweet coconut. With all that and potassium, s’mores can suck it.


  • 1 Tbsp maple syrup
  • ¼ tsp ground cinnamon
  • 1 banana, peel on, cut in half lengthwise
  • ½ cup vanilla frozen yogurt
  • 2 Tbsp toasted coconut chips Pinch of flaked salt, such as Maldon
  • 2 Maraschino or fresh cherries (optional)
  1. / Heat grill to medium-high and brush and oil the grates. In a small bowl, combine syrup and cinnamon. Brush onto cut sides of banana and grill, cut-side down, until grill marks form, about 3 minutes. Flip and grill until soft, 3 minutes more.
  2. / Transfer each banana half onto a plate. Top each with half the frozen yogurt, drizzle with any remaining syrup, and sprinkle with coconut chips and salt. Top with a cherry, if desired.


Per serving: 158 cal, 3 g fat (0 g sat), 32 g carbs, 24 g sugar, 328 mg sodium, 2 g fiber, 3 g protein


Putting a flame to your fruit will send its sweetness soaring. Here, easy serving ideas post-sear.

Stone Fruit

Peaches, nectarines, plums, apricots, pluots: Serve with cold heavy cream or honey.

Slabs of Melon

Watermelon, honeydew, cantaloupe: Drizzle a slab with chocolate or caramel, and add nuts and whipped cream for a dessert “pizza.” (It works for pineapple too.)


Thread strawberries or cherries on skewers and toast, then dip in yogurt or drizzle with chocolate.

Figs, Halved or Whole

Serve with a dollop of crème fraîche or mascarpone.

Citrus Halves

Grapefruit, oranges: Brush with brown sugar and sprinkle with nuts or coconut.


Looking for a killer secret ingredient for marinades, sauces, and cocktails? Try grilling woody herbs like thyme or rosemary before using. (Skip anything leafy like parsley; it’ll scorch.) The heat will bring out their aroma for a depth of flavor you can’t replicate. Just toss whole sprigs on the grates over medium-high heat and turn until fragrant, about three minutes.

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