Best Tiny Banana Splits Recipes

Tiny Banana Splits image

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield 24 pieces

Number Of Ingredients 7

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:

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.

Tiny Banana Splits image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 16m

Yield 16 servings

Number Of Ingredients 13

6 bananas
1 cup each vanilla, chocolate, and strawberry ice cream
Chocolate Syrup, recipe follows
Strawberry Sauce, recipe follows
Pineapple Topping, recipe follows
Crushed nuts
Whipped cream
Maraschino cherries
8 ounces bittersweet chocolate
1 pint strawberries, rinsed, dried, and tops removed
1/2 cup sugar
1 pineapple, peeled, cored, and cut into large dice (or 3 cups canned or frozen pineapple)
1/2 cup sugar

Steps:

Halve bananas, then cut into quarters. Place 3 segments into each serving dish. Using a melon baler to achieve "tiny" scoops, place a scoop of each flavor of ice cream on top of the banana. (Ice cream may be scooped ahead of time and refrozen. This will help the ice cream to hold its shape.)
Drizzle a little bit of each sauce over the ice cream and sprinkle with crushed nuts, whipped cream, and top it off with a maraschino cherry.
Break up or chop the chocolate and place it in a bowl. Melt in microwave on low power, stirring every 30 seconds. Serve immediately.
Using a fork, mash strawberries with sugar in a bowl until well mixed. Refrigerate until ready to use.
Puree pineapple and sugar in food processor or blender until slightly chunky. Refrigerate until ready to use.

Tiny Banana Splits image

Provided by @MakeItYours

Number Of Ingredients 7

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.