Honey Nut Banana Splits Recipes

HONEY NUT BANANA SPLITS

Steps:

• Peel and slice the banana down the center lengthwise and place in dessert boats or bowls.
• Place peanut butter in a small pan and melt gently over low heat.
• Scoop vanilla ice cream into bowls or boats on top of bananas, 2 scoops per sundae. Top 1 scoop of ice cream with melted peanut butter sauce, the other with a drizzle of honey and a sprinkle of cinnamon, use about 1 tablespoon of honey per dessert. Garnish sundaes with whipped cream and chopped nut topping.

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.

BANANA-NUT SPLITS

Steps:

• Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Stir muffin mix, water, oil and egg in medium bowl just until blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown; cool.
• For each serving, cut 1 muffin in half and place on dessert plate. Top with 1 scoop ice cream. Cut banana crosswise in half; cut each half lengthwise in half. Arrange banana around ice cream. Spoon topping over ice cream and banana. Garnish with whipped cream and a cherry.