Honey Nut Banana Splits Recipes

Steps:

• Divide bananas among four shallow dishes. Top with remaining ingredients.

Steps:

• Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.

Steps:

• 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.

Steps:

• Combine the heavy cream, sugar, and vanilla beans together in a saucepan and bring to a boil. Temper in the egg yolks and whip over medium heat until slightly thick. Remove from heat and strain through a chinois. Chill over iced water until cold. Freeze in an ice cream machine according to the manufacture's instructions. Store in freezer until needed.
• For the Kona coffee ice cream: use the same recipe as the vanilla ice cream. Replace the vanilla bean with the Kona coffee and water infusion and freeze in ice cream machine. Freeze until ready to use.
• For the macadamia nut ice cream: replace the vanilla bean with the macadamia nut paste and diced macadamia nuts. Freeze in ice cream machine and freeze until ready to use.
• Vanilla bean caramel sauce: combine the sugar, lemon juice and vanilla bean in a saucepan. Caramelize over medium heat until golden brown. Slowly stir in the heavy cream and then the butter. Remove from heat and cool to room temperature.
• For the chocolate sauce: combine the heavy cream and milk in a saucepan and bring to a boil. Remove from heat and carefully add in the chocolate. Using a whip stir until completely smooth. Set aside and cool to room temperature.
• To make the berry sauce: combine the preserves and the water and mix well. Store in the refrigerator until ready to use.
• Honey pahoehoe: line a half sheet pan with heavy duty parchment paper, then spray the entire pan with spray grease.
• Combine the sugar, honey, corn syrup, and water together in a saucepan and caramelize until golden brown. Remove saucepan from heat and quickly stir in the baking soda. Pour the bubbling mass onto the greased pan and cool until firm. Store in airtight container.
• Cinnamon Caramelized Bananas: place the butter in a medium saute pan and turn the heat to medium. Slice the bananas in half lengthwise and then in half widthwise to create 4 long flat pieces. Repeat with the remaining bananas. Combine the sugar and cinnamon together. Saute the bananas until lightly browned, then sprinkle with the cinnamon sugar and cook for a few more seconds. Remove the bananas from the saute pan and place in the refrigerator.
• Red Lava Sugar Cage: place the isomalt into a clean saucepan and melt completely. Remove the sugar from the heat and add a few drops of orange food coloring, then add a few drops of red food coloring until a rich red is achieved. Allow the sugar to cool slightly. Then, in a stainless steel bowl, sprayed with grease, gently create a mesh-like effect in the bowl with the red sugar, by using a small spatula to drizzle the melted sugar in a criss-cross pattern. Allow the sugar to cool completely, then gently remove the cage from the bowl and store in an air-tight container. Repeat this process 3 or 4 times.
• To assemble, use 12-inch soup plates. Place 1 scoop of each ice cream in the center of each plate. Lay 1 slice of banana in the space where each scoop of ice cream touches each other. Use 3 apple-bananas per plate. Place 2 small pieces of the Honey Pahoehoe in the center of the ice cream scoops. Place the red lava sugar cage over the entire banana split. Serve the sauces individually in small goosenecks.
• Use same recipe as above for ice cream.
• Use same recipe as above for ice cream.

Steps:

• Cut a small piece off the curved side of 4 unpeeled bananas so they can sit flat, then make a deep slit down the center of the other side through the peel. Place each on a sheet of foil. Open the slits and brush the bananas with melted butter, then sprinkle with sugar and stuff each with 1 ounce chopped semisweet chocolate. Fold in the sides of the foil and seal to form a packet. Grill over high heat until the chocolate melts, 6 to 8 minutes. To serve, open the peels and top with chocolate ice cream, whipped cream, nuts and a maraschino cherry.

Steps:

• Pierce 8 unpeeled baby bananas in a few spots with a knife. Roast on a baking sheet at 375 degrees F until brown and soft, 12 to 15 minutes. Let cool slightly. Split open the bananas, slicing through the peel. Top with coconut ice cream and chopped peanuts.

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:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

Steps:

• Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.