• 1 loaf of frozen pound cake, thawed and cubed, 2 large bananas, cut into 1-inch slices
  • 1/4 cup butter, melted, 2 tablespoons brown sugar, 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 4 cups butter pecan ice cream
  • 1/2 cup butterscotch ice cream topping
  • 1/2 cup chopped pecans, toasted


    On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
    Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
    Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans. Yield: 8 servings.

    Originally published as Banana Butter Pecan Kabobs in Grill It