TINY BANANA SPLITS
These fun little guys will totally satisfy a banana split craving - even without the ice cream. They're super simple to make and perfect for a kids' party!
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 pieces
Number Of Ingredients 7
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.
BANANA-NUT SPLITS
Banana splits with a twist! Muffins make the tasty base for these irresistible banana splits.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Stir muffin mix, water, oil and egg in medium bowl just until blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until golden brown; cool.
- For each serving, cut 1 muffin in half and place on dessert plate. Top with 1 scoop ice cream. Cut banana crosswise in half; cut each half lengthwise in half. Arrange banana around ice cream. Spoon topping over ice cream and banana. Garnish with whipped cream and a cherry.
Nutrition Facts : Calories 500, Carbohydrate 93 g, Cholesterol 35 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg
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