Fri, Jul 16, 2010
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When I found out that Foodbuzz was sponsoring a Banana Split Foodbuzz Top 9 Takeover to support a special cause, I knew that I wanted to submit a recipe. For every banana split recipe submitted by a Featured Publisher, Foodbuzz will donate $50 to the Ovarian Cancer Research Fund (up to $5,000). What a great excuse to make a banana split!
The Ovarian Cancer Research Fund works to find a cure for ovarian cancer as well as to educate women in the early detection of this disease which is the 5th leading cause of cancer death among U.S. women. The mission of OCRF is “to fund research to find a method of early detection and ultimately a cure for ovarian cancer.”
Already, Foodbuzz has partnered with Electrolux and Kelly Ripa to help raise money for the Ovarian Cancer Research Fund. You can visit Kelly Ripa’s site, Kelly Confidential, to learn more about the Banana Split fundraiser and to enter your own banana split recipe. When you submit a recipe, Electrolux will donate $1 to the Ovarian Cancer Research Fund and you will be entered to win one of many prizes. Electrolux has committed to donating $750,000 to this worthy cause.
Inspiration for my twist on this classic sundae comes from my chocolate- and coconut-covered strawberries and my mud pie. A chocolate- and coconut-covered banana sandwiches three scoops of vanilla bean ice cream, Heath toffee chocolate sauce, shredded coconut, whipped cream and a maraschino cherry. One banana split can feed several people, or you can divide the bananas into smaller bowls and make individual servings of the sundae.
- 2 medium-ripe bananas, peeled
- 1 cup semi-sweet chocolate chips
- ½ tsp vanilla, divided
- 2 Tbsp sugar, divided
- 2 Tbsp +1-2 tsp milk, divided
- ½ cup shredded coconut
- ⅓ cup Heath toffee bar bits
- ½ cup heavy whipping cream
- 2 maraschino cherries
- 6 scoops of vanilla bean ice cream (such as Dreyer’s Slow-Churned)
- Melt the chocolate chips, ¼ tsp vanilla, 2 Tbsp milk and 1 Tbsp sugar over low heat in a small saucepan.
- Stir the sauce constantly until the chocolate has dissolved and a smooth sauce forms.
- Working with one banana at a time, dip the banana into the chocolate sauce and gently swirl it to completely coat the fruit.
- Spoon the chocolate sauce over the top to help cover all of the banana, working quickly so that the banana does not break.
- Transfer the coated banana to a baking sheet lined with waxed paper. I
- mmediately sprinkle shredded coconut over the top and sides of the banana and gently press the coconut into the chocolate.
- Repeat the process with the second banana.
- Place the baking sheet in the refrigerator and let the bananas chill for at least thirty minutes, or until the chocolate hardens.
- When you are ready to serve the banana splits, place the remaining chocolate sauce back on the stovetop and heat it over low heat.
- Add 1-2 tsp milk, to consistency, until it is runny enough to drizzle over the sundae.
- Stir in roughly ¼ cup Heath toffee bits.
- Beat ½ cup heavy whipping cream with ¼ tsp vanilla and 1 Tbsp sugar.
- Continue beating until soft peaks form.
- Cut the chocolate- and coconut-covered bananas in half lengthwise and place them in a long bowl with the inside of the banana facing in.
- Place three scoops of vanilla bean ice cream in the middle of the banana halves.
- Drizzle the ice cream with Heath toffee chocolate sauce (which will start to harden as it touches the ice cream).
- Spoon three dollops of whipped cream onto the ice cream.
- Sprinkle the sundae with shredded coconut and Heath toffee bits, and top it all with a maraschino cherry.