Chocolate Banana Splits Recipes
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 :
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
CHOCOLATE-BANANA SPLIT DESSERT
We've layered everything you love about a classic banana split sundae into a luscious dessert-with no risk of an ice cream brain freeze.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
- Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
- Top with cherries, nuts and syrup just before serving.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BACKCOUNTRY BANANA SPLITS
Lightweight and just the right amount of sweetness after a long day on the trail or at camp. No campfire required!
Provided by Dev0_
Categories Appetizers and Snacks
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine dried banana chips, roasted peanuts, mini marshmallows, chocolate chips, and dried cherries in a bowl. Eat with a spoon or your hands.
Nutrition Facts : Calories 586.8 calories, Carbohydrate 60 g, Fat 37.6 g, Fiber 8.1 g, Protein 11.3 g, SaturatedFat 17 g, Sodium 18.4 mg, Sugar 38.7 g
CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE
Provided by Lillian Chou
Categories Milk/Cream Chocolate Dessert Sauté Kid-Friendly Frozen Dessert Banana Walnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
- Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
- Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)
CHOCOLATE BANANA SPLITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
CRISPY CHOCOLATE BANANA "SPLIT"
Steps:
- Lay out a wrapper and put together the banana filled with the almonds. Roll like a springroll and seal with eggwash. Fry at 350 degrees until GB&D (Golden Brown and Delicious!). Sprinkle with powdered sugar. To make ganache, scald cream and add to the chocolate. Stir until completely melted.
- PLATING Place 3 scoops ice cream in a banana boat. Top with fried banana slice on the bias. Top with whipped cream, almonds and drizzle with ganache. Wine Suggestion: Veuve Cliqut Demi Sec
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BANANA SPLIT CAKE (WITH CHOCOLATE DRIP) | SUGAR GEEK SHOW
From sugargeekshow.com
Estimated Reading Time 9 mins
- Preheat oven to 350ºF and prepare one 8" cake pans with cake goop or other cake release. Make sure all cold ingredients are room temp or slightly warmed.Combine together flour, baking soda, baking powder, cinnamon and salt and set aside.Combine together buttermilk, banana, oil and vanilla. Whisk and set aside.Place softened butter in the bowl of a stand mixer with the paddle attachment and cream until smooth. Sprinkle in brown and white sugar and whip on medium until light and fluffy.Add in your eggs one at a time, waiting for them to be combined before adding the next.Add in 1/3 of your flour mixture and then 1/3 of your liquid. Alternate two more times and mix until just combined.Pour into your prepared cake pans and bake for 35-40 minutes until a toothpick comes out cleanly. Let cool fully before frosting.
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.Place 2oz of the milk and oil in a separate bowl or cup and set asideCombine remaining milk, vanilla and room temp eggs in a separate measuring cup and set asideMeasure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. I always start by baking for 30 minutes for 8" then checking for doneness. If the cakes are
- Preheat oven to 350ºF and prepare two 8" cake pans with cake goop or other cake release. Make sure all cold ingredients are room temp or slightly warmed.Bring the water to a boil. Add in cocoa powder.Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs.Weigh out all dry ingredients (flour, sugar, baking powder, baking soda and salt) and place into a stand mixer bowl and attach the paddle attachment.Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium for 2 minutes. If you do not do this step, your cake could collapse.Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.Once they are all combined, turn back up to medium for another 30 seconds.Lightly grease one 8" round cake pans prepared with your
- Chop chocolate finely and place in heat proof bowl.Heat cream until just starting to steam, do not boil.Pour hot cream over chocolate and let set 5 minutes. Whisk until smooth
CHOCOLATE BANANA SPLIT POPSICLES | HEALTHY FROZEN DESSERT ...
From joyfulhealthyeats.com
Estimated Reading Time 4 mins
- Place almond milk, bananas, strawberries, cocoa powder, and honey into blender. Mix until smooth.
- Place top on mold. Insert popsicle sticks. Place popsicle mold in freezer and freeze for at least 3 hours.
HEALTHY BANANA SPLIT WITH CLEAN EATING CHOCOLATE SAUCE ...
From notenoughcinnamon.com
Estimated Reading Time 3 mins
- Slice the bananas in half and place a slice on each side of two boat-shaped bowls. Add a few berries in the area between the slices then add yogurt, spreading it out evenly.
- Top with remaining berries. Sprinkle with roasted almond. Drizzle with chocolate sauce (recipe below) and serve immediately.
- In a medium saucepan, combine coconut sugar, cocoa powder, cornstarch and sea salt. Place over medium heat and gradually stir in coconut milk. Cook, whisking frequently, until it's smooth and thick, about 10 minutes
YOU'LL GO BANANAS FOR OUR CHOCOLATE COVERED BANANA SPLIT CAKE
From soyummy.com
Estimated Reading Time 1 min
- Drain & Mix for 8 mins - Drain the 1 jar of maraschino cherry juice into a bowl containing half of the buttercream. Stir the cherry juice into the buttercream, which will impart flavor and color. If the mixture feels too loose, or the juice separates from the buttercream, just mix in more powdered sugar, half a cup at a time.
- Spread & Refrigerate for 30 mins - Spread the cherry buttercream between the cake layers. Refrigerate for 20-30 minutes or until firm.
- Stir for 5 mins - Stir the 1 package banana pudding mix into the rest of the frosting. This will make the frosting taste like bananas and will also make it a pale yellow color. If you would like your frosting to look more yellow, add 1-2 drops of food coloring.
- Frost for 10 mins - Frost the cake with the yellow buttercream using whatever method works best for you. We piped it along the sides and then smoothed it out with an offset spatula.
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