1. 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.
2. Melt chocolate in the microwave and dip the
bottom portion of the banana in chocolate and then
dip it once again in either non-pareils or chopped
peanuts. To quickly harden the chocolate, place
dipped bananas in the freezer for five minutes.
3. Fill each well with ice cream and top with whip
cream and a maraschino cherry.
Originally Submitted
3/29/2012
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You can add this mini banana splits recipe to your own private DesktopCookbook.