Bite Sized Banana Splits

Bite Sized Banana Splits
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  1. 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  2. 2 tablespoons water
  3. Pinch salt
  4. 1/2 cup macadamia nuts in small pieces
  5. 1 cup dark candy coating
  6. 5 ripe medium bananas
  7. Vanilla Ice Cream
  8. Crème Chantilly
  9. 20 cherries
  10. Crème Chantilly
  12. 1 cup whipping cream
  13. 1 teaspoon vanilla extract
  14. 1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  16. In a cold bowl whip the ingredients until firm peaks. If using a stand mixer make sure not to overwhip this cream as it will turn into butter.
  1. Combine sugar, water and salt in a sauté pan. Bring to a boil.
  2. Add macadamia pieces and toss into syrup. Cook a few minutes and until most of the syrup is evaporated. Remove from heat. Stir macadamias until a white grainy coating develops on the nuts surface.
  3. Turn heat back on to medium and toss macadamias until white coating caramelizes and they sound “dry”. Drop onto a plate and set aside.
  4. Without peeling, cut bananas crosswise in 4-5 pieces and set upright on a platter. Using a mellon baller or small spoon make a indention on the surface to be filled later with ice cream.
  5. Place banana pieces in freezer. Meanwhile melt chocolate candy coating according to manufacturer’s directions.
  6. Remove peel from bananas and dip bottoms in chocolate and then place onto macadamia pieces.
  7. Return to freezer for a brief time. Fill with small scoop ice cream and top with Crème Chantilly and a cherry.