Ingredients with Measurements:
- 3 cups puffed rice cereal
- 1/2 cup mashed ripe bananas
- 1/4 cup honey
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1/4 cup chopped walnuts
- 1/4 cup chopped strawberries
- 1/4 cup chopped pineapple
- 1/4 cup whipped cream
Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a large mixing bowl, combine the puffed rice cereal, mashed bananas, honey, and peanut butter. Mix well.
3. Fold in the chocolate chips and chopped walnuts.
4. Press the mixture into the prepared baking dish, making sure it is evenly distributed.
5. Chill in the refrigerator for at least 1 hour.
6. Once chilled, remove from the refrigerator and cut into squares.
7. Top each square with chopped strawberries, pineapple, and a dollop of whipped cream.
Time:
Preparation time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour and 10 minutes
Temperature:
Refrigerator temperature: 40°F
Serving size:
This recipe makes 9 servings.
Nutritional information:
Calories per serving: 200
Total fat: 9g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrates: 28g
Dietary fiber: 2g
Total sugars: 18g
Protein: 4g
Substitutions for ingredients:
- Almond butter can be used instead of peanut butter.
- Cashews or almonds can be used instead of walnuts.
- Blueberries or raspberries can be used instead of strawberries.
- Kiwi or mango can be used instead of pineapple.
Variations:
- Add a layer of sliced bananas on top of the puffed rice mixture before chilling.
- Use dark chocolate chips instead of milk chocolate chips.
- Drizzle caramel sauce over the top before adding the fruit and whipped cream.
Tips and tricks:
- Use a spatula to press the puffed rice mixture into the baking dish for an even layer.
- Chill the mixture for at least 1 hour to ensure it sets properly.
- Use a sharp knife to cut the squares for a clean edge.
Storage instructions:
Store the Banana Split Puffed Rice Cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
These puffed rice cakes are best served cold and do not need to be reheated.
Presentation ideas:
Arrange the squares on a platter and top with the chopped fruit and whipped cream.
Garnishes:
Add a sprinkle of chopped nuts or a drizzle of chocolate sauce on top for extra flavor.
Pairings:
Serve with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
These puffed rice cakes make a great snack or dessert on their own.
Troubleshooting advice:
If the mixture is too dry, add a little more honey or peanut butter to help bind it together.
Food safety advice:
Make sure to store the puffed rice cakes in an airtight container in the refrigerator to prevent spoilage.
Food history:
The banana split was invented in 1904 by a pharmacist in Pennsylvania named David Strickler.
Flavor profiles:
This recipe combines the sweet flavors of bananas, honey, and chocolate with the nutty crunch of puffed rice and walnuts.
Serving suggestions:
Serve these Banana Split Puffed Rice Cakes as a fun and healthy dessert or snack.
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