Best Mini Banana Splits Recipes

MINI BANANA SPLITS

Mini Banana Splits image

You can make mini banana splits for your baby and larger portions for the rest of the family.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 5

Ingredients

1/2 cup heavy cream
3 bananas, peeled and sliced diagonally into 1/4-inch-thick rounds
1 pint frozen yogurt
Strawberry Sauce
Caramel Sauce for Mini Banana Splits

Steps:

Whip cream to soft peaks; set aside. Place banana slices around inside edges of 6 small bowls. Fill with a scoop of frozen yogurt; top with strawberry or caramel sauce, if desired, and whipped cream.

STRAWBERRY SAUCE FOR MINI BANANA SPLITS

Strawberry Sauce for Mini Banana Splits image

This simple sweet sauce goes on top of our Mini Banana Splits.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

Ingredients

1 pint strawberries, stems removed, quartered
2 tablespoons sugar

Steps:

Place strawberries and sugar in a small saucepan over medium heat; cook until sugar dissolves and strawberries are soft, about 5 minutes. Transfer to a blender, puree until smooth.

MINI CUPCAKE BANANA SPLITS

Mini Cupcake Banana Splits image

Treat your family to two all-time-favorite desserts together in one dish. It tastes as good as it looks!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 24

Number Of Ingredients 18

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups sugar
3 eggs
1 cup mashed very ripe bananas (2 medium)
1 teaspoon vanilla
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 pint (2 cups) chocolate ice cream
1 pint (2 cups) strawberry ice cream
1 1/2 cups chocolate-flavor syrup
1 1/2 cups strawberry topping
1 1/2 cups pineapple topping
1 1/4 cups chopped pecans
1 aerosol can whipped cream or whipped cream topping
24 maraschino cherries, patted dry

Steps:

Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes.
To assemble, remove paper baking cups from cupcakes. Arrange 3 cupcakes in each serving dish; place small scoop of vanilla ice cream on top of or next to first cupcake, chocolate ice cream on second cupcake and strawberry ice cream on third cupcake. Top vanilla ice cream with 1 tablespoon pineapple topping, top chocolate ice cream with 1 tablespoon chocolate topping and top strawberry ice cream with 1 tablespoon strawberry topping. Sprinkle each serving with about 2 teaspoons pecans. Garnish with whipped cream and a cherry.

Nutrition Facts : Calories 460, Carbohydrate 75 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 51 g, TransFat 0 g