Mini Banana Splits

Ingredients & Equipment:

1 Large Banana (buy as large as possible)
1 Bar of milk chocolate
1 Scoop of vanilla ice cream
Rainbow Sprinkles
Whipped Cream
Cherries

EQUIPMENT
Heatproof bowl
Tin foil or Parchment Paper

Prep Time: 1 hour
Cook / Freeze Time: N/A
Servings: 3 mini bites

Steps:

STEP 1

Place a piece of parchment paper or tin foil on a chopping board and set aside.

STEP 2

Add a generous amount of sprinkles to a plate and set aside.

STEP 3

Put six squares of milk chocolate in a heatproof bowl and place the bowl in a pot of boiling water. Stir the chocolate until completely melted.

Tip: If you have the pot on a stove, do not continue to boil the water in it because the chocolate will burn and separate.

STEP 4

Chop the banana into three sections. I managed to make mine approx 6cm each.

STEP 5

Take one banana section and core a well with a spoon, or I used a mini melon scoop.

Then, fill the core with vanilla ice cream and sit it on a plate until the next step.

Repeat the process for each section of the banana.

Tip: Do not core the banana to the bottom, as the ice cream will fall out.

STEP 6

Take a section of banana, then dip the closed side into the melted chocolate, then place the chocolate side down into the plate of sprinkles until the chocolate is covered.

Transfer the banana to the parchment paper or tinfoil-covered board.

Repeat the process for each section of the banana, then add to the freezer for 5 minutes to allow the chocolate to harden.

STEP 7

Remove the banana bites from the freezer, top each bite with whipped cream, and add a cherry.

Serve and enjoy.

If you need to make a lot of these, brush the bananas with pineapple juice after they have been peeled and cut to prevent them from browning quickly.

Notes:

Eat on the day they are prepared.