Tuesday, October 15, 2013

Alternatives To Your Usual Banana Split

Here's a twist on an ice-cream-shop favorite. At least this one won't melt and make a mess!

Banana Split Bites-makes 12
1 newly-ripe banana cut into bite-sized pieces
12 1-inch pieces pineapple (fresh is best but drained canned pineapple works too)
6 medium strawberries, halved
2.5 ounces dark chocolate (confectioner's chocolate is best)
1 teaspoon coconut oil

Cut the fruit and put into stacks. The order doesn't really matter. Spear each stack with a toothpick and put in the freezer until frozen solid. Meanwhile, melt the chocolate and coconut oil. You can do this in the microwave or on the stove, but it needs to be stirred often to prevent burning.

Now, lay down some wax paper on a cookie sheet. Dip and turn the fruit in the chocolate. If you'd like, you could then roll it in a shallow dish of shaved coconut, sprinkles or chopped nuts. Put it on the paper to harden. Serve. Any leftovers should be put in the freezer, but I seriously doubt there will be any!

For another way to enjoy a banana split-

Fried Banana Split-makes 4
1 bunch bananas, newly-ripe
2 egg yolks
1 ½ cups flour
1 ½ cup club soda
½ cup corn starch
2 tablespoons sugar
2 tablespoons baking powder
1 ½ teaspoon salt
1 teaspoon cinnamon
vegetable oil for frying

In a heavy pot, preheat the oil for frying to 365F. In a large bowl, combine the baking powder, sugar, flour, cornstarch, cinnamon and salt. Make a small “cup” in the center and add the club soda and egg yolks. Starting on the inside, combine all the ingredients with a whisk and stir until the batter is smooth. Then, dip the bananas. When they are well-coated with batter, fry them in the oil until golden brown and place on paper towels to drain. Once they're drained, you can add them to ice cream and your usual banana split toppings. They will also work well with cake or dipped in chocolate “shell” sauce.


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