Traditional Banana Split Recipes

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

Steps:

• Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

Steps:

• Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.
• In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.
• While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.
• To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

Steps:

• Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.

Steps:

• In a medium bowl, whip cream and vanilla-bean seeds with a hand mixer until soft peaks form.
• Place 2 banana halves in each of four dishes. Top with 1 scoop each of coffee, chocolate, and hazelnut ice creams. Drizzle with chocolate syrup and caramel sauce. Top with whipped vanilla cream, wet walnuts, and cherries; serve.

Steps:

• Lay sliced banana in a shallow bowl and spoon yogurt over it, then sprinkle with berries and granola.

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.