Tiny Banana Splits

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  • Level: Intermediate
  • Total: 16 min
  • Prep: 15 min
  • Cook: 1 min
  • Yield: 16 servings
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6 bananas

1 cup each vanilla, chocolate, and strawberry ice cream

Chocolate Syrup, recipe follows

Strawberry Sauce, recipe follows

Pineapple Topping, recipe follows

Crushed nuts

Whipped cream

Maraschino cherries

Chocolate Syrup:

8 ounces bittersweet chocolate

Strawberry Sauce:

1 pint strawberries, rinsed, dried, and tops removed

1/2 cup sugar

Pineapple Topping:

1 pineapple, peeled, cored, and cut into large dice (or 3 cups canned or frozen pineapple)

1/2 cup sugar


  1. Halve bananas, then cut into quarters. Place 3 segments into each serving dish. Using a melon baler to achieve "tiny" scoops, place a scoop of each flavor of ice cream on top of the banana. (Ice cream may be scooped ahead of time and refrozen. This will help the ice cream to hold its shape.)
  2. Drizzle a little bit of each sauce over the ice cream and sprinkle with crushed nuts, whipped cream, and top it off with a maraschino cherry.

Chocolate Syrup:

  1. Break up or chop the chocolate and place it in a bowl. Melt in microwave on low power, stirring every 30 seconds. Serve immediately.

Strawberry Sauce:

  1. Using a fork, mash strawberries with sugar in a bowl until well mixed. Refrigerate until ready to use.

Pineapple Topping:

  1. Puree pineapple and sugar in food processor or blender until slightly chunky. Refrigerate until ready to use.