New Orleans Banana Split 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.

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.

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.

BANANA SPLIT

Steps:

• In a bowl, combine cream and sugar; whip until stiff peaks form. Divide ice cream among 4 bowls. Split bananas lengthwise and arrange around ice cream.
• Pour about 2 tablespoons butterscotch and 2 tablespoons ganache over each serving (refrigerate leftovers for another use). Top with a dollop of whipped cream and a cherry.

CAMPFIRE BANANA SPLITS

Steps:

• Preheat the grill for high heat.
• Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
• Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
• Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
• Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

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.

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.

BRUNCH BANANA SPLITS

Steps:

• Divide bananas among four shallow dishes. Top with remaining ingredients.