Banana Splat Recipes

TRADITIONAL BANANA SPLIT

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

GRILLED BANANA SPLITS

Steps:

• Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.

HOMEMADE BANANA SPLIT

Steps:

• Place ice cream scoops in a row in an oblong dish. Sprinkle almonds around the ice cream, then strawberry slices, and then banana slices. Place 1 cherry on top of each ice cream ball except the middle one. Put whipped cream on the middle ice cream scoop and top with remaining cherry. Drizzle with strawberry syrup.

BANANA SPLIT DESSERT

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

BANANA SPLIT DESSERT

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

BANANA SPLIT TRIFLE

Steps:

• Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
• Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
• Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
• Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

BANANA SPLIT PAVLOVA

Steps:

• Make the meringue: Preheat the oven to 275˚ F. Trace a 9-inch circle on a sheet of parchment paper, then flip it over and use it to line a baking sheet (you should be able to see the circle through the paper).
• Combine the egg whites, cream of tartar and salt in a large bowl and beat with a mixer on medium speed until soft peaks form, 2 to 4 minutes. With the mixer still on, gradually sprinkle in the sugar (about 1 tablespoon at a time), beating 20 to 30 seconds between additions to be sure the sugar dissolves completely. After the sugar is incorporated, continue to beat on medium speed until the meringue is very thick, shiny, stiff and totally smooth, 5 to 10 more minutes (check occasionally by rubbing a bit between your fingers to feel for any sugar granules). Add the cornstarch, vanilla and vinegar and beat to just combine, 20 to 30 more seconds.
• Mound the meringue in the middle of the traced circle on the baking sheet and spread into a 9-inch round. Make a slight indentation in the center for the toppings, then use an offset spatula or the back of a spoon to make swoops in the meringue. Place in the oven on the middle rack, then immediately reduce the temperature to 225˚ F. Bake until crisp and dry, about 2 1/2 hours (do not open the oven during baking); the meringue should still be white or a very pale cream color. Turn off the oven and let the meringue cool completely in the oven, 2 to 3 hours.
• Make the toppings: Toss the strawberries and pineapple in separate small bowls with 1 teaspoon sugar each; let stand 15 to 20 minutes until juicy. In a medium bowl, whisk the heavy cream until stiff peaks form. Carefully peel the meringue off the parchment and place on a platter. Top with small scoops of ice cream, nestling the banana slices between the scoops. Top with the whipped cream, strawberries, pineapple, hot fudge, cherries and peanuts.

BANANA SPLIT

Steps:

• In a medium bowl, whip cream and vanilla-bean seeds with a hand mixer until soft peaks form.
• Place 2 banana halves in each of four dishes. Top with 1 scoop each of coffee, chocolate, and hazelnut ice creams. Drizzle with chocolate syrup and caramel sauce. Top with whipped vanilla cream, wet walnuts, and cherries; serve.