Banana Splits With Pineapple Brown Sugar Topping Ww Too Recipes

Steps:

• Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
• Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
• Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.

Steps:

• Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.

Steps:

• Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly.
• Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Vitamin B6, Potassium

Steps:

• In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish. In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter. Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired.

Steps:

• Stir together yogurt, bananas and pineapple.
• Spoon mixture over angel food cake.
• Drizzle with chocolate syrup.

Steps:

• Cream together butter and brown sugar.
• Beat in egg and vanilla.
• Stir together flour and baking powder.
• slowly add to creamed butter.
• Chill 1/2 hour.
• Roll one tablespoon of dough, make thumb print to fill with colored pineapple.
• Sprinkle with coconut.
• Bake 400° for 8-10 minutes or until pale golden.

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.