1. Heat grill to medium for at least 10 minutes, then clean and oil grates. On the stove, combine sugar, rum, and butter in a small saucepan and bring to a gentle simmer over low heat, stirring occasionally to dissolve sugar. Cook 30 seconds without stirring, then remove from heat.
2. Brush bananas and mango all over with half of rum mixture, then grill, covered, until well-marked, about 2 minutes. Flip and continue to grill, covered, until well-marked on second side, about 1 more minute. Brush fruit all over with remaining rum mixture and grill 1 more minute, then transfer to a plate and let cool completely.
3. To serve, cut bananas in half crosswise, then divide ice cream and fruit among bowls and top with caramel sauce, coconut, and macadamia nuts. Top each sundae with whipped cream and a cherry and serve immediately.
Source: Hannaford fresh Magazine, May-June 2021