Crunchy Banana Splits Food

FRIED BANANA SPLIT

Steps:

• For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan. Stir over medium-low heat until the sauce is melted and smooth. Remove from the heat. Stir in small pinch cayenne pepper. Set aside.
• For the bananas: Place the brown sugar in a pie dish or on a plate. Toss the bananas in the brown sugar until nicely coated. Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown. Add the bananas to the hot pan cut-side down. Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Divide the bananas between 2 shallow bowls or plates. Spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately.
• Cook's Notes: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• An alternate way to melt the chocolate is to combine the chocolate and water in a small metal bowl over a small saucepan of simmering water, and stir the chocolate mixture until melted and smooth. Remove the bowl from over the water and set aside.

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!

BANANA SPLIT TRAIL MIX

Steps:

• Combine the cone pieces, banana chips, chocolate covered caramels, dried cherries, yogurt-covered cranberries, nonpareils and peanuts in a small bowl. Store in an airtight container.

CRUNCHY CARAMELIZED BANANA STRIPS (THE E-Z WAY!)

Steps:

• You will need either a hand held propane torch or a chef's torch.
• Cut off ends of unpeeled bananas and then cut these into two pieces each lengthwise.
• Cut each of these banana strips into two shorter pieces.
• Evenly distribute sugar on a flat small plate.
• Press each banana strip (peel side up) into sugar to coat.
• Remove peels and place sugar side up on a cooling rack over a piece of aluminum foil.
• Using torch on low to medium size flame, pass flame back and forth over each banana piece until sugar starts to bubble and liquify into a dark caramel color (making sure to keep the torch moving at all times).
• Caramelize each banana piece one at a time.
• Let banana pieces cool for 10-15 seconds until coating becomes hardened.
• Time to eat!

BANANA SPLIT IN A JAR

Steps:

• Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot.
• Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming). Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts and rum (if using).
• Ladle into jars leaving a 1/4 inch headspace.
• Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.