Tiny Banana Splits

These fun little guys will totally satisfy a banana split craving — even without the ice cream. They're super simple to make and perfect[ for a kids' party!]

Total Time:
50 min
Prep:
25 min
Inactive:
20 min
Cook:
5 min

Yield:
24 pieces
Level:
Easy

Ingredients
  • 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
Directions
  • Special equipment: a pastry bag, a large star pastry tip

  • 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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Comforting Desserts