• Preheat grill to low heat; grease grate well. In small saucepan, combine 2 tbsp olive oil, 3 tbsp brown sugar and brandy; heat just until sugar is melted. (Remove from heat and keep warm.)
• Place granulated sugar in small plate. Peel bananas; cut in half vertically and then cut in half horizontally (you should have 16 pieces). Brush each piece of fruit with olive oil on sliced sides; dip in granulated sugar. Grill bananas for 45 to 90 seconds or until colored and slightly grill-marked.
• Place grilled bananas in individual bowls; add scoop of ice cream. Top with brandy sauce; drizzle with chocolate. Sprinkle with brown sugar, and pecans (if using). Serve immediately.

Recipe provided by Chef Jim Coleman