Baked Peanut Butter Banana Split Light Recipes

Steps:

• Preheat oven to 450 degrees F.
• Make a deep lengthwise slit in the unpeeled banana, without cutting all the way through. Use your fingers to make an opening where you cut, filling the banana with peanut butter.
• Wrap in foil, sealing the top to form a sort of "boat". Bake for 10-15 minutes.
• Carefully open the foil. Use a knife to cut one of the ends of the peel off. Lift whole banana out in one piece (you will probably need two utensils for this), and place in a serving bowl.
• Scoop ice creams next to the banana and top all three with syrups and whipped cream. Serve immediately.

Steps:

• Preheat oven to 450 degrees.
• Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.