Banana Split Grilled Dessert Nachos

grilled banana split dessert nachos with ice cream vert pinnable

Originally published by Two Healthy Kitchens on Shared with permission.

These Banana Split Dessert Nachos capture all the flavors of a classic banana split … in a super-fun grilled dessert! Crispy, delicately sweetened Flatout flatbread “nacho chips,” caramelized fruit, and a delicious strawberry sauce. Even better with a little scoop of ice cream! Quick, easy, decadent … and surprisingly nutritious, too!

No doubt, these nachos absolutely prove that dessert doesn’t have to be a complete nutritional loss. Just the opposite! Dessert can actually be a nutritional win … and you can make it taste amazing in the process!

One great technique for making desserts healthier is simply amping up nutritional superstar ingredients … like fruits and whole grains, both of which can be sinfully delicious and luxuriously satisfying, while stealthily packing in lots of health benefits, too.

These flatbread nachos have loads of beautiful, sweet, fresh fruit, plus a big ol’ wallop of whole grains and protein (no really – protein in your dessert!) from the crispy-crunchy Flatout chips.

All the flavors of a classic banana split, reimagined and better than ever!

No one will care that it’s so healthy. No one will even know!

Serves: 4-10
Prep Time:
Cook Time:

Banana Split Grilled Dessert Nachos


  • Yield: 1 large platter of nachos
  • 1 cup thinly sliced strawberries tablespoons 100% pure fruit seedless strawberry jelly
  • 2 Flatout flatbreads (we use Light Original)
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cinnamon
  • 4 “planks” fresh pineapple (cut from about half of a peeled, cored fresh pineapple, see note)
  • 1 banana, unpeeled, cut crosswise and then lengthwise into 4 “planks”
  • 1/4 cup mini chocolate chips
  • optional, for serving: your favorite reduced-fat vanilla ice cream or frozen yogurt (preferably organic or all-natural)


1) Prepare and preheat grill.
2) In a small bowl, stir together strawberries and jelly. Set aside. (The longer you let this sit, the more liquid-y your strawberry sauce will become.)
3) Lightly spray both sides of each Flatout with cooking spray. Sprinkle each side with 1/4 teaspoon of brown sugar and then 1/16 teaspoon of cinnamon, using your fingers to lightly rub the sugar and cinnamon to distribute them evenly across the flatbreads.
4) Grill the flatbreads over medium heat for about 2 minutes per side, just until they begin to turn golden brown and grill marks form.
5) Remove the flatbreads to a cutting board and immediately cut them into triangular “nacho chips.” The chips will continue to get crispier as they sit, so if you wait even a couple of minutes before you begin to cut them, they won’t cut as nicely and will tend to break into uneven shapes. You should have about 40 chips. Set chips aside.
6) Lay pineapple “planks” crosswise on grill grates and close the lid. Turn pineapple occasionally to develop grill marks on all sides, which should take about 8-10 minutes.
7) In the last few minutes of grilling, add unpeeled bananas to the grill, peel side up and crosswise on grates. Grill bananas on flesh side only, just until gently warmed with sear marks. We recommend that you don’t grill them so long that they begin to get hot and mushy, but that is strictly personal preference.
8) Remove fruit from grill, and (as soon as it’s cool enough to safely handle) peel bananas and cut fruit into thin slices.
9) Layer flatbread “nacho chips,” strawberry sauce, grilled fruit slices, and chocolate chips.
10) Serve immediately, with ice cream or frozen yogurt, if desired.


Pineapple: An easy, time-saving shortcut is to grab a container of already-peeled and cored fresh pineapple from your grocery’s produce section. Typically sold right alongside whole, unpeeled pineapples, the pre-cored pineapple often doesn’t cost any more, but saves a lot of time during prep. Half a pre-cored pineapple should divide perfectly into the four “planks” you need for this recipe. Some grocery stores also sell containers of fresh pineapple, already cored and then also cut into “planks,” which is another option if you’re short on time, but it often costs notably more.

Grilling: Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.



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