Tiny Banana Splits Food

CHOCOLATE BANANA SPLITS

Steps:

• Cut a small piece off the curved side of 4 unpeeled bananas so they can sit flat, then make a deep slit down the center of the other side through the peel. Place each on a sheet of foil. Open the slits and brush the bananas with melted butter, then sprinkle with sugar and stuff each with 1 ounce chopped semisweet chocolate. Fold in the sides of the foil and seal to form a packet. Grill over high heat until the chocolate melts, 6 to 8 minutes. To serve, open the peels and top with chocolate ice cream, whipped cream, nuts and a maraschino cherry.

MINI BANANA SPLITS

Steps:

• Whip cream to soft peaks; set aside. Place banana slices around inside edges of 6 small bowls. Fill with a scoop of frozen yogurt; top with strawberry or caramel sauce, if desired, and whipped cream.

BABY BANANA SPLITS

Steps:

• Pierce 8 unpeeled baby bananas in a few spots with a knife. Roast on a baking sheet at 375 degrees F until brown and soft, 12 to 15 minutes. Let cool slightly. Split open the bananas, slicing through the peel. Top with coconut ice cream and chopped peanuts.

TINY BANANA SPLITS

Steps:

• Line a baking sheet with parchment. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Transfer the melted chocolate to a mug.
• Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.)
• Whip the cream in a small bowl until soft peaks form. Add the preserves, and stir to incorporate. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana. Garnish with a piece of cherry and sprinkles.

SPEEDY BANANA SPLITS

Steps:

• Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.