TINY BANANA SPLITS

Tiny Banana Splits image

Provided by @MakeItYours

Number Of Ingredients 7

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4 ounces bittersweet chocolate, chopped
3 small bananas
1/3 cup walnuts, finely chopped
1/3 cup heavy cream
2 teaspoons pineapple preserves
12 maraschino cherries, halved
Multicolored tiny nonpareil sprinkles, for decorating

Steps:

Special equipment: a pastry bag, a large star pastry tipLine 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.Copyright 2015 Television Food Network, G.P. All rights reserved.