Mexican Banana Splits Recipes

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.

ALL-AMERICAN BANANA SPLIT

Steps:

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

MEXICAN BANANA SPLITS

Steps:

• Kahlua Sauce: Place chocolate in a bowl. Bring the cream and the kahlua to a boil and pour over chocolate, stirring until combined. Keep warm.
• Cajeta: Place the milk, sugar, and vanilla in a heavy bottomed saucepan and bring to a boil. Reduce heat to simmer and allow to reduce to a thick caramel, stirring frequently to avoid burning. Strain and keep warm.
• To assemble: Slice the bananas into long strips on the bias and saute in a little bit of butter until golden brown. Lay the banana strips in the bottom of four serving dishes.
• Place one scoop of each ice cream in each serving dish and pour the sauces over the ice cream.
• Top with the whipped cream, toasted peanuts and warm banana churros.

TINY BANANA SPLITS

Steps:

• Halve bananas, then cut into quarters. Place 3 segments into each serving dish. Using a melon baler to achieve "tiny" scoops, place a scoop of each flavor of ice cream on top of the banana. (Ice cream may be scooped ahead of time and refrozen. This will help the ice cream to hold its shape.)
• Drizzle a little bit of each sauce over the ice cream and sprinkle with crushed nuts, whipped cream, and top it off with a maraschino cherry.
• Break up or chop the chocolate and place it in a bowl. Melt in microwave on low power, stirring every 30 seconds. Serve immediately.
• Using a fork, mash strawberries with sugar in a bowl until well mixed. Refrigerate until ready to use.
• Puree pineapple and sugar in food processor or blender until slightly chunky. Refrigerate until ready to use.

FRIED CARAMELIZED BANANAS WITH ICE CREAM

Steps:

• Make the Caramel
• Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
• Fry the Bananas
• When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
• Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
• Serve
• Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
• COOKING NOTES
• ADVANCE PREPARATION
• The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
• If you must make them in advance, the bananas can be held in a warm oven for a few hours.

BACKCOUNTRY BANANA SPLITS

Steps:

• Combine dried banana chips, roasted peanuts, mini marshmallows, chocolate chips, and dried cherries in a bowl. Eat with a spoon or your hands.

QUICK BANANA SPLITS

Steps:

• Slice bananas into four dessert dishes. Top each with 1/2 cup of ice cream. Drizzle with chocolate syrup. Sprinkle with nuts; top with cherries.

MEXICAN BANANA SPLITS

Steps:

• To make Cinnamon-Choc. sauce: Whisk together sugar, cocoa, butter, cinnamon and water in saucepan.
• Bring to a boil, reduce heat to medium and simmer 3 minutes. Remove from heat and set aside.
• To make Banana Splits: Preheat oven to 400°F Coat 8 muffin cups with cooking spray.
• Combine sugar and cinnamon in bowl.
• Brush tortillas with butter, and sprinkle with cinnamon sugar. Flip and repeat on opposite side.
• Press tortillas into muffin tins to make cups. Bake 5 to 7 minutes or until brown and crispy. Cool in pans.
• Place 2 or 3 banana slices in bottom of each tortilla cup.
• Top with scoop of ice cream and drizzle with Cinnamon-Choc. sauce.
• Sprinkle with remaining banana slices and almonds, and serve.

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.

NEW ORLEANS BANANA SPLIT

Steps:

• Preheat broiler. Place banana halves, cut side up, on baking sheet. Sprinkle each with 1 teaspoon sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside.
• Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.
• Place 1 slice banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut.