Mini Banana Splits
By: Kelsey Ganes
Published: Tuesday, September 13, 2011 - 11:28pm

Ingredients




2 ripe bananas, peeled and cut into 1 1/2 inch long slices (widthwise)
2 oz semi sweet chocolate, roughly chopped
1 cup vanilla ice cream
Sprinkles (gluten free)
Chopped nuts
Whipped Cream
Maraschino cherries

Preparation

1 In advance: Scoop out ice cream using a melon baller onto a wax or parchment lined baking sheet. Freeze for 30 minutes prior to assembling. 2 In a double boiler (or microwave safe bowl) melt the chocolate until smooth and shiny. Take each segment of banana and scoop out one end using a melon baller (this will hold the ice cream balls). 3 Dip the un-scooped end of each banana segment into the chocolate, then dip into a bowl of sprinkles or nuts to coat. Place chocolate-side down on the baking sheet alongside the ice cream and freeze for 5-10 more minutes, or until chocolate is set. 4 Remove bananas and ice cream from freezer. Place one ball of ice cream into the hollowed end of each upright banana segment. Top with whipped cream and a Maraschino cherry. Serve and enjoy!

About

Perfect for little helpers and ideal for a light dessert.