BANANA SPLIT ON A STICK RECIPE BY TASTY
Here's what you need: bananas, chopped nut, chocolate, whipped cream, maraschino cherry
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 5
Steps:
- Slice a banana into thirds, and then cut each segment in half lengthwise.
- On a parchment paper-lined sheet tray, place a tablespoon of chopped nuts in a small circle shape.
- Pour a tablespoon of melted chocolate over the top of the nuts. Lay a popsicle stick on the chocolate, and top the stick with additional melted chocolate.
- Add two halves of sliced banana facing upwards in the melted chocolate. Repeat with all the other banana splits on a stick.
- Freeze for at least 2 hours.
- When frozen solid, add a dollop of whipped cream, and top with a cherry (or any other toppings of your choosing).
- Enjoy!
Nutrition Facts : Calories 179 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 14 grams
BANANA SPLIT ON A STICK
Healthier Banana Split on a Stick
Provided by Agnes Hsu
Number Of Ingredients 5
Steps:
- Slice bananas and strawberries and set aside
- Place 1 piece of fruit of each onto a skewer until you have used up all the fruit
- Melt chocolate chips (we usually do 30 second intervals in a microwave safe bowl at 50% power until melted).
- Pat fruit dry and then dip the bottoms into the chocolate
- Sprinkle with chopped walnuts and chill in the refrigerator until the chocolate has set.
- Enjoy!
BANANA STICKY RICE CAKES
A common, naturally low-fat dessert and snack, these banana rice cakes are wrapped in banana leaves and then baked in the oven or barbecued.
Provided by Darlene Schmidt
Categories Dessert
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- First, make the rice. Place rice in a pot together with the coconut milk, water, salt and brown sugar. Turn heat to high or medium-high. Stir until the coconut milk has dissolved and mixed with the water and rice.
- When coconut-water reaches a bubbling boil, stir to loosen any rice stuck to the bottom of the pot. Turn down heat to medium-low (around #2.5 on the dial, if your stove has numbers). Half-cover with a lid and simmer like this for 20 minutes, or until most of the coconut-water has been absorbed.
- Turn off the heat, but leave the pot on the burner. Cover completely with the lid and allow to continue "steam" cooking on its own for another 10 minutes. Leave to cool completely, or if you're in a hurry, put the pot in the refrigerator.
- When rice has cooled, you're ready to wrap. Lay out a banana leaf approximately 1-foot square. You can cut the leaves if they are too big.
- Peel one of the bananas and lay it along one end of the leaf: this is how long your cake roll will need to be (you will want to have enough leaf left on either side of the banana to tie it later). Remove the banana and scoop some of the cooled rice onto the leaf, patting it down to approx. ½ inch thick, and as long or longer than the banana. You will also want to make this rice "bed" twice as wide as the banana (so that when you roll it, the rice will completely surround the banana).
- When you're finished making the rice bed, lay the banana on it, pressing it gently into the rice (you can break the banana in half to keep the roll straight).
- Lifting up the banana leaf, begin to roll so that the rice completely surrounds the banana. Tuck the leaf under and continue rolling until you reach the end of the leaf. Try to roll as tightly as possible.
- Secure each of the 2 ends with string (it will look like a firecracker). Place the roll in the refrigerator and leave to set for at least 2 hours, or overnight. You should have enough rice left for one more roll.
- When ready to eat, heat the roll in the oven for 10-15 minutes at 325 degrees, or barbecue it, turning the roll to cook on all sides (banana leaf will turn brown).
- Serve by opening up the banana leaf and then slicing the rice roll into 2-3 inch sections. Remove from leaf and eat as is, or roll the rice "cakes" in dry sweetened shredded [baking] coconut (either plain or toasted).
Nutrition Facts : Calories 266 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, Sodium 350 mg, Sugar 20 g, Fat 13 g, ServingSize Serves 4, UnsaturatedFat 0 g
BANANA SPLIT ON A STICK
Provided by Lawren Moneta
Number Of Ingredients 11
Steps:
- Thread 2 pieces each of banana, pineapple, and strawberry onto 8 - 8 in (20 cm) skewers. Place on parchment-lined baking sheet and refrigerate.
- In bowl, whisk together coconut oil, cocoa powder, maple syrup, and vanilla extract until smooth. Drizzle or dunk skewers in chocolate sauce and sprinkle with chopped almonds, pressing into chocolate sauce if needed to make sure they stick. Chill skewers in refrigerator for 15 to 20 minutes.
- Meanwhile, to make whipped cream, chill mixing bowl or bowl of stand mixer in freezer for at least 20 minutes. Carefully open chilled can of coconut milk and scoop thick coconut cream into chilled bowl. Save coconut water for another use. Using electric hand beater, or stand mixer fitted with whisk attachment, beat cream until soft peaks form, about 3 minutes. Add maple syrup and vanilla, and continue whipping coconut cream on high speed until well incorporated and fluffy. Transfer to serving bowl and refrigerate until ready to use.
- Serve kebabs chilled with Coconut Whipped Cream on the side. Alternatively, using a piping bag with star piping tip, pipe little rosettes of Coconut Whipped Cream onto chilled kebabs just before serving.
Nutrition Facts : Calories 207, Protein 2g, Fat 14g, Carbohydrate 23g, Sugar 14g, Sodium 3mg
TRADITIONAL BANANA SPLIT
There is some debate in our ice cream parlor what the "traditional" split consists of. I did some research before we opened and it seems that this is the most consistently "traditional" split served, even though some have marshmallow, peanuts, crushed cherries and more. I prefer hot fudge over the chocolate syrup, personally :P
Provided by Karen..
Categories Frozen Desserts
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 782.7, Fat 23.9, SaturatedFat 14, Cholesterol 71, Sodium 281.9, Carbohydrate 139.6, Fiber 7, Sugar 76.3, Protein 10.3
BANANA SPLIT CAKE BARS
Summer isn't summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. -Jasey McBurnett, Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with banana slices or banana chips before serving.
Nutrition Facts : Calories 294 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 177mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
GRANOLA BANANA STICKS
My daughter and I won an award at our local fair for these peanut-butter-and-granola bananas. I like to assemble the ingredients ahead for my kids to whip up when they get home from school. Sometimes we substitute rice cereal as a crunchy alternative to the granola bars. -Diane Toomey, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally., Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze.
Nutrition Facts : Calories 353 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 183mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 4g fiber), Protein 7g protein.
HOMEMADE BANANA SPLIT
A nice yummy homemade banana split perfect for the whole family or just you.
Provided by gabrielle999
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 80.4 g, Cholesterol 48.1 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 122.4 mg, Sugar 58.5 g
CAMPFIRE BANANA SPLITS
This was a recipe from my old Girl Scouting days. A very easy recipe for all ages that needs little adult supervision. Great for sleep-overs and backyard camping trips.
Provided by Toni Boncella Blyth
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 18m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 106.2 g, Fat 17.3 g, Fiber 6.9 g, Protein 4.7 g, SaturatedFat 10.1 g, Sodium 46.7 mg, Sugar 75.4 g
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- Peel, then cut each banana in half horizontally and insert wooden stick into each half. Place in zip-top bag or cover in plastic wrap and place in freezer until frozen, about 3 hours.
- Spread out granola (or peanuts) on a flat surface, such as shallow dish, cutting board or baking sheet
- Melt chocolate chips using a double boiler or by placing in a glass bowl and microwaving for 30 seconds, stirring, and continuing this same routine for 15-second increments until chocolate is velvety smooth. Pour melted chocolate into a tall glass and carefully dip each frozen banana into the glass, twirling to coat at least the top half. Then immediately roll in the granola or chopped peanuts.
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