Saturday, July 16, 2011

MOMtrepreneur Baker of the Day: Mini Banana Splits and Banana Split Cupcakes are great for summer

Usually I can't eat a whole banana split, with the whole banana, a lot of ice cream,  whipped cream, and cherries.

So, when I found these, I was in love. Not only can I eat one, but maybe two or three.

Naomi from Bakers Royale shows you how to make sweet Mini Banana Splits that will be perfect for your party or any summer treat.

  • Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.

  • Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate then dip it in either non-pareils or chopped peanuts.

  • To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.

  • Fill each banana with ice cream of your choice, and top with whip cream and a maraschino cherry.

  • The smaller portion size, is less saturated fat, cholesterol, calories, and less guilt.

    Banana Split Cupcakes
    Preparation: Heat oven to 350 degrees F. Line pan with cupcake liners.
    • 1 1/2 cups self-rising flour
    • 1 1/2 cups all-purpose flour
    • 1 cup (2 sticks) unsalted butter, softened
    • 2 cups sugar
    • 4 large eggs, at room temperature
    • 1 cup milk
    • 1 cup banana puree
    • 1 teaspoon vanilla extract
    To get these directions, visit Naomi from Bakers Royale.

    1 comment:

    Misfit Momma aka Missy said...

    These look ridiculously delicious!