Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Tiny Banana Splits
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 62
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 2 mg
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!
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 62
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 2 mg
Ingredients
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.
