Banana Split Dessert Crepes Recipes

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 CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

ALL-AMERICAN BANANA SPLIT

Steps:

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

BANANA SPLIT DESSERT CREPES

Steps:

• To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down) on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping.
• Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom).
• Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.

BANANA SPLIT CREPES

Steps:

• For the crepe, whisk in a bowl the eggs with the salt.
• Gradually add the flour, milk, and melted butter. Whisk until the batter is well incorporated.
• Let the batter rest for 20 minutes.
• Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
• Pour 2-3 tbsps of the crepe batter and spread over the entire surface. Cook on each side for 45-30 seconds.
• Fold in half the crepe and fill one-quarter of it with whipped cream and the bananas coins.
• Fold again to have a triangle. Transfer to a plate and garnish with chocolate syrup, powdered sugar, and more banana coins.
• Serve and enjoy.
• Tip: Refrigerate the batter for an hour. Refrigerating the batter after it's been mixed, "relaxes" the gluten and makes for light, airy crêpes.

BANANA SPLIT DELIGHT

Steps:

• Combine graham cracker crumbs, margarine, and sugar in a 9x13-inch baking dish. Press cracker mixture into the baking dish with the back of a spoon to form a crust.
• Stir pineapple, cherry pie filling, bananas, sweetened condensed milk, coconut, and vanilla extract in a large bowl until evenly mixed. Fold whipped topping into pineapple mixture and spread over cracker crush. Sprinkle with pecans and drizzle with ice cream topping. Refrigerate until chilled, about 30 minutes.