It’s that time of year, school is winding down for the summer and it’s getting increasingly more difficult to get my kids out of bed in the morning. There is constant chatter about the count down till summer vacation. I love that they’re excited to be home.
For me summer is full of flavors that you just can’t get any other time of year. Like, strawberry shortcake, fruit kabobs with sweet dipping sauce, ice cream and in particular Banana Splits! The quintessential ice cream treat, that’s right, I scream for ice cream!
In its classic form it is served in a long dish called a boat. A banana is cut in half lengthwise (hence the split) and laid in the dish. There are many variations, but the classic banana split is made with scoops of vanilla, chocolate, and strawberry ice cream served in a row between the split banana. Pineapple topping is spooned over the vanilla ice cream, chocolate syrup over the chocolate, and strawberry topping over the strawberry. It is garnished with crushed nuts, whipped cream, and maraschino cherries.
David Evans Strickler, was an apprentice at a local Pennsylvania pharmacy that also happened to be a soda fountain, and he enjoyed creating new sundaes he ultimately created the first banana split at the soda fountain in 1904. The city of Latrobe, PA celebrated the 100th anniversary of the invention of the banana split in 2004 and, in the same year, the National Ice Cream Retailers Association (NICRA) certified the city as its birthplace. It popularity spread by word of mouth and soon almost every soda fountain/ pharmacy had their own version of the banana split.
I love the banana split flavor but for me that much ice cream and I feel ill….. 😦 So, I came up with my own version of course! 🙂 It satisfies my sweet craving and gives all the fantastic flavors of the banana split. Here is my recipe for the Banana Split Bite.
Banana Split Bites
4- Large Bananas ( Make sure they are ripe)
1 – can crushed pineapple
5- oz. of Dipping Chocolate
1/2 gallon-Neapolitan ice cream
sprinkles of your choice
Step 1: Banana prep. This is the trickiest part of this recipe and I have to admit, I hate this part but it turns out so well that you just have to trust me that it’s worth it. Take your 4 Large bananas ( the bigger the better) and cut the end off. Then cut each banana into thirds. Using a small corer, or a large straw remove the center portions of the banana you have completely hollowed out the center of the banana to about the size of a nickel or quarter. The place in the freezer for 5-10 minutes.
Step 2: Place Line a baking sheet with wax paper. place Sprinkles in a bowl and set aside. Melt dipping chocolate and, place a dime sized dollop of chocolate on the wax paper making enough for 12 bananas. Remove bananas from the freezer, and dip one end into the remaining dipping chocolate, next dip them in the sprinkles, then stand them upright onto the dime sized “base” and once all have been dipped place them back into the freezer for another 1-2 minutes.
Step 3: Drain the crushed pineapple, and slightly soften the ice cream and scoop into a piping bag. Remove the bananas fro the freezer and loosen them from the wax paper ( I find it’s easiest to lift the wax paper off the tray first) and replace on the tray. spoon in a small amount of pineapple into each banana and then pipe the ice cream in on top of the pineapple. Place back in the freezer for 3-4 minutes, or until ready to serve.
Step 4: Remove tray from the freezer just before serving and add whipped cream, chopped nuts, and a cherry, and Serve! Enjoy!!
- Mini Banana Split Pops (iusedtobeacook.com)
- Shape Up Your Ice Cream Sandwich Skills – Food (brit.co)
- Banana Splits with Yogurt – yum! (lalagirl.org)