Honey Nut Banana Splits Recipes

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.

GRILLED BANANA SPLITS

Steps:

• Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.

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.

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.

HONEY BANANA PUNCH

Steps:

• In a blender, combine orange juice concentrate and bananas; cover and process until smooth., Pour into a large bowl; add the pineapple juice, water, honey, sugar and soft drink mix. Stir until sugar is dissolved. Pour into two 2-qt. freezer containers. Cover and freeze until mixture is slushy. , To serve, transfer each portion of fruit slush to a large pitcher. Add 2 liters of soda to each pitcher; stir to blend.

HONEY BANANA NUT BREAD

Steps:

• Mix all wet ingredients together until well combined. Stir in dry. Grease the bottoms but not sides of 2 loaf pans. Pour. Bake on 350 for one hour, or until a toothpick comes out clean.

HONEY BANANA MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

HONEY-BANANA BREAD

Steps:

• Beat butter at medium speed with mixer in a large mixing bowl; add honey, beating well. Add eggs, one at a time, beating after each addition, add the banana and mix well.
• Combine flour, soda, and salt; stir in pecans. Add to the butter mixture, stirring just until the dry ingredients are moistened.
• Spoon batter into a lightly greased and floured 9 x 5-inch loaf pan.
• Bake 350°F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely.