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 :
BANANA SPLIT DESSERT
Here's a mouthwatering make-ahead dessert that looks scrumptious...and tastes as good as it looks!-Mrs. Elmer Thorsheim, Radcliffe, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 25 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.
Nutrition Facts : Calories 406 calories, Fat 26g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 204mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
TRADITIONAL BANANA SPLIT
There is some debate in our ice cream parlor what the "traditional" split consists of. I did some research before we opened and it seems that this is the most consistently "traditional" split served, even though some have marshmallow, peanuts, crushed cherries and more. I prefer hot fudge over the chocolate syrup, personally :P
Provided by Karen..
Categories Frozen Desserts
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 782.7, Fat 23.9, SaturatedFat 14, Cholesterol 71, Sodium 281.9, Carbohydrate 139.6, Fiber 7, Sugar 76.3, Protein 10.3
BANANA SPLIT PAVLOVA
Making meringue can be tricky. Try to think of the three 'S''s: stable, smooth and slow. They key to a well-baked and minimally cracked pavlova shell is a STABLE egg foam. This is achieved by beating the eggs on a moderate speed to create uniform air bubbles and SLOWLY adding the sugar so it can have a chance to fully dissolve, without deflating the air that's being beaten in. The meringue must be SMOOTH before baking or any of those grains of undissolved sugar will weep and cause cracks.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the meringue: Preheat the oven to 275˚ F. Trace a 9-inch circle on a sheet of parchment paper, then flip it over and use it to line a baking sheet (you should be able to see the circle through the paper).
- Combine the egg whites, cream of tartar and salt in a large bowl and beat with a mixer on medium speed until soft peaks form, 2 to 4 minutes. With the mixer still on, gradually sprinkle in the sugar (about 1 tablespoon at a time), beating 20 to 30 seconds between additions to be sure the sugar dissolves completely. After the sugar is incorporated, continue to beat on medium speed until the meringue is very thick, shiny, stiff and totally smooth, 5 to 10 more minutes (check occasionally by rubbing a bit between your fingers to feel for any sugar granules). Add the cornstarch, vanilla and vinegar and beat to just combine, 20 to 30 more seconds.
- Mound the meringue in the middle of the traced circle on the baking sheet and spread into a 9-inch round. Make a slight indentation in the center for the toppings, then use an offset spatula or the back of a spoon to make swoops in the meringue. Place in the oven on the middle rack, then immediately reduce the temperature to 225˚ F. Bake until crisp and dry, about 2 1/2 hours (do not open the oven during baking); the meringue should still be white or a very pale cream color. Turn off the oven and let the meringue cool completely in the oven, 2 to 3 hours.
- Make the toppings: Toss the strawberries and pineapple in separate small bowls with 1 teaspoon sugar each; let stand 15 to 20 minutes until juicy. In a medium bowl, whisk the heavy cream until stiff peaks form. Carefully peel the meringue off the parchment and place on a platter. Top with small scoops of ice cream, nestling the banana slices between the scoops. Top with the whipped cream, strawberries, pineapple, hot fudge, cherries and peanuts.
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
BANANA SPLIT BREAD
I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! -Janis Allnatt, Rochester, New York
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BAKLAVA OF BANANA
Steps:
- Open package of phyllo and cover with damp cloth to keep the sheets from drying out.
- Preheat oven to 350 degrees.
- Arrange one sheet of phyllo on wax-paper- or parchment-lined cookie sheet. Brush with butter, using a small paint brush and sprinkle with 2 to 3 tablespoons of sugar. Repeat with two more sheets of phyllo and repeat buttering and sugaring.
- Using a 3-inch circle (cup, glass, cookie-cutter) and a knife, cut out 15 circles from the three layers. Remove the excess dough.
- Repeat steps 3 and 4 so that you have 24 three-layered circles in all. Discard the excess circles and dough.
- For the tops, cut four sheets of phyllo in half and butter lightly. Crunch up into a ball, but do not squeeze or press. Sprinkle with sugar and arrange on wax-paper or parchment-lined baking sheet.
- Bake the circles and the tops at 350 degrees for about 8 to 10 minutes. But watch the circles very carefully; the sugar can burn quickly. After 5 minutes check and turn if oven does not bake evenly. The sugar must melt and the dough turn brown. Allow to cool before removing from cookie sheet.
- These may be made a day ahead and let sit at room temperature.
- To assemble, combine banana filling with caramel sauce and stir to mix well.
- Place all the circles in a row and cover each one with a heaping tablespoon of the banana filling. Even out the filling slightly before stacking the circles, three for each dessert, covered with one of the tops.
- For each serving, on a large dessert plate spoon three tablespoons of warm caramel sauce. Arrange one of the baklava in the center and dust with confectioners' sugar.
BANANA SPLIT BAKLAVA
Steps:
- Rough chop Banana Split® and place in a medium size mixing bowl. Add honey, ½ cup brown sugar, ½ tsp. cinnamon, and ¼ cup melted butter. In between each filo sheet layer, spread some of the remaining melted butter and sprinkle with some of the remaining cinnamon and sugar. Repeat this step four times. Cut into six equal squares and place into individual mini muffin tins; repeat this step until you have filled twenty-four mini muffin tins. Fill each muffin slot with the Banana Split® mixture. Pinch the individual mini baklavas shut and place in the oven until golden brown, about 12 minutes. Remove from oven; drizzle with honey and sprinkle with sugar.
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