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Frozen banana splits (with a cherry on top, natch)


Here is a fun spin on the traditional banana split. Rather than using ice cream as the glue that holds all the sweet treats together, these banana splits rely instead on frozen banana. With a bit of pineapple and chocolate, a touch of strawberry, and a swirl of whipped cream, this cherry-topped treat would be a welcome surprise at your backyard celebration.

 

Ingredients

Makes 8 individual banana splits

1 cup graham cracker crumbs

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted

5 bananas, peeled, cut in chunks, and frozen

1 (8-ounce) can crushed pineapple in 100 percent juice, drained

1 cup fresh strawberries, hulled and sliced

¼ cup chocbanolate sauce (recipe follows)

1 cup heavy cream

2 tablespoons confectioners’ sugar

8 maraschino cherries

 

Directions

1. Mix together the graham cracker crumbs, granulated sugar, and butter in a bowl. Divide the graham cracker mixture evenly among eight 8-ounce jars, and press the mixture into the bottoms of the jars.

2. In a food processor, blend the frozen banana chunks until smooth. Scoop on top of the graham cracker mixture and level off. Add one ounce of crushed pineapple to the top of each jar and follow with the strawberries. Drizzle chocolate sauce over the strawberries. (Reserve any leftover chocolate sauce for another use.)

3. Beat the cream and the confectioners’ sugar in a medium-size bowl until stiff peaks form. Pipe or spoon the whipped cream over the chocolate sauce and top each jar with a maraschino cherry. Serve immediately.

 

Chocolate Sauce

Ingredients

Makes about 1 cup chocolate sauce

½ cup heavy cream

2 tablespoons water

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

2 tablespoons light corn syrup

Pinch of salt

7 ounces bittersweet chocolate, chopped

1 tablespoon unsalted butter

1 teaspoon vanilla extract

 

Directions

In a small saucepan, heat the cream, water, cocoa powder, sugar, corn syrup, and salt over medium heat, stirring frequently, until the mixture just begins to boil. Remove from the heat and stir in the chocolate, butter, and vanilla until smooth. Allow to cool slightly. Th­e sauce can be made ahead and stored in the refrigerator; reheat it slightly before pouring over your dessert.

 

Recipe © 2013 by Shaina Olmanson and used by permission of The Harvard Common Press

 

 

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BY SHAINA OLMANSON ON 7/11/2013 11:03:00 AM

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