Bananza Splitz Recipe
Make Bananza Splitz Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Fruit
Sauces & Toppings
Optional Brighteners
Method
Prep
If using canned pineapple, drain well and pat tidbits dry with paper towel. Rinse and pat blueberries dry. Hull and slice strawberries thinly.
Toast nuts and coconut: in a small dry skillet over medium heat, toast walnuts or pecans for 3–4 minutes, stirring, until fragrant and lightly browned. Toast coconut flakes for 1–2 minutes until golden. Transfer both to a small bowl to cool.
If desired, toss banana slices with lime juice to prevent browning and add brightness (see assembly).
Assemble the Bananza Splitz
Prepare bananas
Peel each banana lengthwise and split in half (or slice lengthwise into two long halves). Place one split banana along each side of a dish to form a cradle for the ice cream (3 halves per split = 3 bananas yields 6 halves, use two halves per serving if making 3 servings). For a family-style platter, arrange banana halves in a row.
Scoop ice cream
Place three scoops of vanilla ice cream in the center of each assembled banana cradle (or arrange scoops along the banana row for a platter). Work quickly so the ice cream keeps shape.
Add fruit
Evenly distribute the strawberry slices, pineapple tidbits, and blueberries over and around the ice cream scoops.
Sauce and sprinkle
Drizzle each split with about 1–1.5 tablespoons chocolate sauce and 1 tablespoon caramel sauce (adjust to taste). Sprinkle the toasted chopped nuts and toasted coconut evenly over the top. Optionally dust with a light sprinkle of ground cinnamon for warmth.
Finish
Top each split with a generous dollop of whipped cream and place two maraschino cherries atop the whipped cream (one per ice cream scoop if preferred). Garnish with mint sprigs for color.
Serve
Serve immediately with spoons and napkins. If preparing family-style platter, provide serving spoons and let guests portion the splits.
Leftovers: keep any unused sauces and toppings refrigerated. Do not store assembled splits (they will become soggy); reassemble fresh when ready to serve.