Blue Ginger Asian Banana Split Recipes

TINY BANANA SPLITS

Steps:

• Line a baking sheet with parchment. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Transfer the melted chocolate to a mug.
• Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.)
• Whip the cream in a small bowl until soft peaks form. Add the preserves, and stir to incorporate. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana. Garnish with a piece of cherry and sprinkles.

ALL-AMERICAN BANANA SPLIT

Steps:

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

LOCAL STYLE BANANA SPLIT

Steps:

• Combine the heavy cream, sugar, and vanilla beans together in a saucepan and bring to a boil. Temper in the egg yolks and whip over medium heat until slightly thick. Remove from heat and strain through a chinois. Chill over iced water until cold. Freeze in an ice cream machine according to the manufacture's instructions. Store in freezer until needed.
• For the Kona coffee ice cream: use the same recipe as the vanilla ice cream. Replace the vanilla bean with the Kona coffee and water infusion and freeze in ice cream machine. Freeze until ready to use.
• For the macadamia nut ice cream: replace the vanilla bean with the macadamia nut paste and diced macadamia nuts. Freeze in ice cream machine and freeze until ready to use.
• Vanilla bean caramel sauce: combine the sugar, lemon juice and vanilla bean in a saucepan. Caramelize over medium heat until golden brown. Slowly stir in the heavy cream and then the butter. Remove from heat and cool to room temperature.
• For the chocolate sauce: combine the heavy cream and milk in a saucepan and bring to a boil. Remove from heat and carefully add in the chocolate. Using a whip stir until completely smooth. Set aside and cool to room temperature.
• To make the berry sauce: combine the preserves and the water and mix well. Store in the refrigerator until ready to use.
• Honey pahoehoe: line a half sheet pan with heavy duty parchment paper, then spray the entire pan with spray grease.
• Combine the sugar, honey, corn syrup, and water together in a saucepan and caramelize until golden brown. Remove saucepan from heat and quickly stir in the baking soda. Pour the bubbling mass onto the greased pan and cool until firm. Store in airtight container.
• Cinnamon Caramelized Bananas: place the butter in a medium saute pan and turn the heat to medium. Slice the bananas in half lengthwise and then in half widthwise to create 4 long flat pieces. Repeat with the remaining bananas. Combine the sugar and cinnamon together. Saute the bananas until lightly browned, then sprinkle with the cinnamon sugar and cook for a few more seconds. Remove the bananas from the saute pan and place in the refrigerator.
• Red Lava Sugar Cage: place the isomalt into a clean saucepan and melt completely. Remove the sugar from the heat and add a few drops of orange food coloring, then add a few drops of red food coloring until a rich red is achieved. Allow the sugar to cool slightly. Then, in a stainless steel bowl, sprayed with grease, gently create a mesh-like effect in the bowl with the red sugar, by using a small spatula to drizzle the melted sugar in a criss-cross pattern. Allow the sugar to cool completely, then gently remove the cage from the bowl and store in an air-tight container. Repeat this process 3 or 4 times.
• To assemble, use 12-inch soup plates. Place 1 scoop of each ice cream in the center of each plate. Lay 1 slice of banana in the space where each scoop of ice cream touches each other. Use 3 apple-bananas per plate. Place 2 small pieces of the Honey Pahoehoe in the center of the ice cream scoops. Place the red lava sugar cage over the entire banana split. Serve the sauces individually in small goosenecks.
• Use same recipe as above for ice cream.
• Use same recipe as above for ice cream.

THE ULTIMATE BANANA SPLIT

Steps:

• Preheat your oil in a heavy-based pot for deep-frying to 365 degrees F.
• In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter to coat well. Fry in hot oil for 4 to 5 minutes until batter is puffy and golden brown. Drain on paper towels.
• While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt and cool before serving.
• To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.

ROCKY ROAD BANANA SPLIT

Steps:

• Place 2 scoops of vanilla ice cream into 2 separate serving dishes. Pour fudge sauce onto one scoop per dish; pour strawberry syrup over the other scoops.
• Cut banana into quarters. Place 1 quarter on both sides of each split. Sprinkle evenly with marshmallows and chopped walnuts.

BANANA SPLIT

Steps:

• Put the Banana in a bowl.
• Place all the ice cream on and around the banana.
• Put as much chocolate syrup as you want on top of that.
• Place as much whipped cream as you want.
• Put more chocolate syrup.
• Put the cherry on top.
• If you want, you can put any other toppings that you want.

BREAKFAST BANANA SPLIT

Steps:

• Select smaller, ripe bananas. Cut off one inch, and then slice the banana in half and place on a salad plate curving away from one another and outward. Slice the small piece and place on either side of the curved pieces.
• Spoon whipped yogurt across the top of bananas. Dribble slightly diluted jam on top of yogurt. Sprinkle nuts on top, if desired. Offer chocolate or fudge sauce. Enjoy!

BREAKFAST BANANA SPLIT

Steps:

• Lay sliced banana in a shallow bowl and spoon yogurt over it, then sprinkle with berries and granola.

BREAKFAST BANANA SPLIT

Steps:

• Place banana in a bowl and top with yogurt.
• Sprinkle granola or cereal over the yogurt and top with berries.
• Add a little chocolate or fruit topping syrup if desired.
• Garnish with some whipped cream and a cherry.

BANANA SPLIT SANDWICH

Steps:

• Spread peanut butter on a side of 1 piece of bread. Top with marshmallows and chocolate chips. Lay banana slices on top.
• Spread strawberry preserves on 1 side of the other piece of bread. Assemble sandwich.
• Spray a skillet with cooking spray and cook sandwich over medium heat until browned on both sides and marshmallows are beginning to melt, 3 to 4 minutes per side.

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 WITH RASPBERRIES

Steps:

• Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
• Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

BAKED BANANA SPLIT

Steps:

• bake unpeeled bananas at about 180 degrees for 30 minutes until skin is black.
• finely chop chocolate and walnuts.
• gently slit the skin of banana and peel back the top part.
• scatter the split with chocolate and nuts, then serve with ice cream.

BLUE GINGER ASIAN BANANA SPLIT

Steps:

• For the Compote:.
• Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
• Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
• For the Cherries:.
• Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
• Remove from heat and reserve.
• For the Bananas:.
• Preheat the Broiler.
• Coat the bananas with sugar.
• Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
• To assemble:.
• Arrange two bananas (4 halves) on each of four plates.
• Place two scoops of sorbet on each plate.
• Spoon ¼ of the compote over each plate.
• Scatter ¼ of the cherries over each plate.
• Garnish with almonds and whipped cream.
• Indulge.