Crispy Banana Split Recipes

PINEAPPLE BANANA SPLIT CRISP

Steps:

• In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish. In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter. Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired.

BANANA SPLIT DESSERT

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

CRISPY CHOCOLATE BANANA 'SPLIT'

Steps:

• Lay out a wrapper and put together the banana filled with the almonds. Roll like a spring roll and seal with egg wash. Fry at 350 degrees until 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

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

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.

BANANA CRISP

Steps:

• Preheat oven to 400 degrees.
• Butter 9 inch pie pan or shallow baking dish.
• Topping:.
• In small bowl mix together flour, oatmeal, sugar, coconut and butter.
• With fingertips, blend the ingredients until the mixture resembles coarse crumbs.
• In separate bowl combine orange liquor and lime juice.
• Peel bananas and slice them on the diagnal in 1/4 inch ovals.
• Arrange the slices in a single overlapping layer and sprinkle with lime juice mixture, nutmeg and brown sugar.
• Sprinkle topping evenly over the bananas.
• Bake until the juices are bubbly and the topping is crisp and brown, about 20 minutes.
• Serve warm with fresh cream, yogurt or ice cream.

BANANA SPLIT SANDWICH

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.

CRISPY BANANA SPLIT DESSERT

Steps:

• Preheat oven to 350°F. In a 9x13-inch pan, mash bananas and spread evenly. Place maraschino cherries evenly over banana layer.
• Sprinkle pudding mix on cherries. Crumble cake mix over pudding mix. Pour butter evenly over cake mix (there may be dry spots, that's ok).
• Bake in oven for 30 minutes. Let stand 10 minutes before serving. Serve warm, spooning cake into bowls, top with Cool Whip and chopped peanuts.