Mexican Banana Splits Recipes

Steps:

• In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
• Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
• In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

Steps:

• Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.

Steps:

• Preheat the grill for high heat.
• Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
• Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
• Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
• Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Steps:

• Blend oats and chia seeds in a blender until powdery; add pineapple juice, chocolate soy milk, pineapple chunks, strawberries, and banana and blend until smooth.

Steps:

• Kahlua Sauce: Place chocolate in a bowl. Bring the cream and the kahlua to a boil and pour over chocolate, stirring until combined. Keep warm.
• Cajeta: Place the milk, sugar, and vanilla in a heavy bottomed saucepan and bring to a boil. Reduce heat to simmer and allow to reduce to a thick caramel, stirring frequently to avoid burning. Strain and keep warm.
• To assemble: Slice the bananas into long strips on the bias and saute in a little bit of butter until golden brown. Lay the banana strips in the bottom of four serving dishes.
• Place one scoop of each ice cream in each serving dish and pour the sauces over the ice cream.
• Top with the whipped cream, toasted peanuts and warm banana churros.

Steps:

• Bring the water, butter and milk to a boil. Add the flour and baking powder, stirring rapidly until a soft ball is formed and dough pulls away from the sides of the pan.
• With an electric mixer, beat in the eggs one at a time and then add the banana.
• Allow to cool for a few minutes and pipe into 2 - 4 inch tubes with a pastry bag filled with a star tip.
• Fry in 350°F oil until golden brown.
• Combine the cinnamon and sugar or if you would like more of a pronounced banana flavor use plain granulated sugar.
• While the churros are still warm, dust with cinnamon sugar.

Steps:

• Place ice cream scoops in a row in an oblong dish. Sprinkle almonds around the ice cream, then strawberry slices, and then banana slices. Place 1 cherry on top of each ice cream ball except the middle one. Put whipped cream on the middle ice cream scoop and top with remaining cherry. Drizzle with strawberry syrup.

Steps:

• Combine dried banana chips, roasted peanuts, mini marshmallows, chocolate chips, and dried cherries in a bowl. Eat with a spoon or your hands.

Steps:

• To make Cinnamon-Choc. sauce: Whisk together sugar, cocoa, butter, cinnamon and water in saucepan.
• Bring to a boil, reduce heat to medium and simmer 3 minutes. Remove from heat and set aside.
• To make Banana Splits: Preheat oven to 400°F Coat 8 muffin cups with cooking spray.
• Combine sugar and cinnamon in bowl.
• Brush tortillas with butter, and sprinkle with cinnamon sugar. Flip and repeat on opposite side.
• Press tortillas into muffin tins to make cups. Bake 5 to 7 minutes or until brown and crispy. Cool in pans.
• Place 2 or 3 banana slices in bottom of each tortilla cup.
• Top with scoop of ice cream and drizzle with Cinnamon-Choc. sauce.
• Sprinkle with remaining banana slices and almonds, and serve.