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 and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.
- 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 then 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.
BROILED BANANA SPLITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.
Nutrition Facts : Calories 295, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 11 milligrams, Sodium 108 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 7 grams, Sugar 37 grams
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
MEXICAN BANANA SPLITS
This is wonderful served with banana churros. What a wonderful way to top off a Mexican dinner- or maybe eat instead of dinner! Recipe is from Today's Kitchen Cookbook and recipe is by Ivy Stark
Provided by cookiedog
Categories Frozen Desserts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1131.7, Fat 49.2, SaturatedFat 30.4, Cholesterol 164.7, Sodium 333.6, Carbohydrate 155.8, Fiber 4.7, Sugar 129.9, Protein 19.3
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.
BAKED MEXICAN BANANAS
I don't eat bananas often, even though I love them. When I do have bananas, they have to be very special, and I promise you, these babies are very very special! Try serving them over vanilla frozen yogurt, or with an intensely chocolate ice cream.
Provided by Mirj2338
Categories Sauces
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
- In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
- Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
- Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.
Nutrition Facts : Calories 121.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 30.9, Fiber 2.8, Sugar 18.9, Protein 1.5
MEXICAN BANANA SPLITS
From Vegetarian Times. This is very good. I had a bit of trouble getting the 6" tortillas to fit in the muffin cup, but I folded them in a bit and it worked. It took longer than the 7 minutes for them to be crispy enough, but I could also open them up a bit to get more ice cream in once I put them in bowls. I also used 1/2 C hot cocoa mix (presweetened) for the sauce and it turned out great. You could even dip any leftover tortilla cups in any leftover sauce. Yummy!
Provided by WI Cheesehead
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.5, Fat 7.1, SaturatedFat 2.4, Cholesterol 5.1, Sodium 268.5, Carbohydrate 46.3, Fiber 3.5, Sugar 20.2, Protein 5
CARAMELIZED BANANA SPLITS
Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!
Provided by Allison S.F.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
- Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
- Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.
Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g
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
BANANA SPLIT
Make and share this Banana Split recipe from Food.com.
Provided by Aileen
Categories Frozen Desserts
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the Banana in a bowl.
- Place all the ice cream on and around the banana.
- Put as much chocolate syrup as you want on top of that.
- Place as much whipped cream as you want.
- Put more chocolate syrup.
- Put the cherry on top.
- If you want, you can put any other toppings that you want.
Nutrition Facts : Calories 683.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 126.7, Sodium 231.6, Carbohydrate 94.9, Fiber 5.1, Sugar 75.5, Protein 11.4
PEACHY BANANA SPLITS
THIS is a simple yet perfect ending to a meal for two on a summer's evening. Whenever I make this dessert, I'm reminded of my childhood, when my favorite treat at the soda fountain was a huge banana split. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet over medium-high heat, brown coconut in butter. Remove coconut with a slotted spoon and set aside. Add peaches, brown sugar and cinnamon to skillet; cook and stir over low heat for 8-10 minutes or until heated through. Meanwhile, place bananas in two shallow bowls. Top with ice cream. Spoon peach sauce over ice cream; sprinkle with toasted coconut. Garnish with cherries.
Nutrition Facts :
TROPICAL BANANA SPLITS
Go bananas for this delicious treat with tropical sorbets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 1/2 cup cream just to a boil. Remove from heat and add chocolate. Let stand 2 to 3 minutes; stir to combine.
- In a medium bowl, whip remaining 1/2 cup cream with sugar until soft peaks form. Set aside.
- Peel bananas, and split lengthwise; divide among 4 sundae dishes. Top with a scoop (1/4 cup) each of mango, coconut, and raspberry sorbets. Drizzle each sundae with chocolate sauce; top with whipped cream, nuts, and a cherry. Serve immediately.
BANANA SPLIT SANDWICH
This banana split sandwich is an alteration on a recipe sent home from my son's daycare.
Provided by EACline
Categories Banana Desserts
Time 15m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 64.5 g, Fat 11.9 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 3.1 g, Sodium 425.7 mg, Sugar 30.1 g
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.
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
GRILLED BANANA SPLITS
A great ending to a lovely summer barbecue! Adapted from Country Living magazine. The original recipe called for brandy, but I have subbed vanilla.
Provided by Sharon123
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the grill to low. Make and incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact. Spread open the cut and place 2 teaspoons of butter pieces, 1 tbs. brown sugar, and 1 teaspoons vanilla inside.
- Grill, covered, until the butter mixture has melted and bananas are heated through, 8 to 10 minutes. Move the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish.
- Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired. Serve immediately and enjoy!
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