Ingredients with Measurements:
- 4 ripe bananas
- 1 cup corn flakes
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- Vanilla ice cream
- Whipped cream
- Maraschino cherries
Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or blender
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a food processor or blender, pulse the corn flakes until they are finely crushed. Transfer to a mixing bowl.
3. In another mixing bowl, combine the flour, sugar, cinnamon, and salt.
4. Peel the bananas and cut them in half lengthwise.
5. Dip each banana half into the melted butter, then coat with the corn flake mixture, pressing gently to adhere. Place on the prepared baking sheet.
6. Bake for 15-20 minutes, until the corn flake crust is golden brown and the bananas are tender.
7. Meanwhile, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
8. To assemble the banana split, place two corn flake crusted banana halves in a bowl. Top with a scoop of vanilla ice cream, drizzle with melted chocolate, and sprinkle with chopped walnuts. Add a dollop of whipped cream and a maraschino cherry on top.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 24g
Saturated Fat: 11g
Cholesterol: 40mg
Sodium: 210mg
Carbohydrates: 66g
Fiber: 4g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Instead of corn flakes, you can use crushed graham crackers or crushed vanilla wafers.
- Instead of walnuts, you can use pecans or almonds.
- Instead of chocolate chips, you can use hot fudge or caramel sauce.
Variations:
- Add sliced strawberries or other fresh fruit to the banana split.
- Use different flavors of ice cream, such as chocolate or strawberry.
- Top with rainbow sprinkles or crushed candy bars.
Tips and tricks:
- Make sure the bananas are ripe but still firm, so they hold their shape during baking.
- If the corn flake mixture is not sticking to the bananas, dip them in the melted butter again before coating.
- Serve immediately after assembling, as the ice cream will melt quickly.
Storage instructions:
The corn flake crusted bananas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the corn flake crusted bananas in a preheated oven at 350°F for 5-10 minutes, until warmed through.
Presentation ideas:
Serve the banana split in a clear glass bowl or sundae dish to show off the layers.
Garnishes:
Top with additional whipped cream, chocolate shavings, or a sprinkle of cinnamon.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
This dessert is rich and decadent on its own, but you can serve it with fresh fruit or a small salad to balance out the sweetness.
Troubleshooting advice:
- If the corn flake crust is not crispy enough, bake for an additional 5 minutes.
- If the chocolate is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the recipe. Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
The banana split was invented in 1904 by a pharmacist named David Strickler in Latrobe, Pennsylvania. It quickly became a popular dessert in soda fountains and ice cream parlors across the United States.
Flavor profiles:
This dessert is sweet, crunchy, and creamy, with a hint of cinnamon and salt.
Serving suggestions:
Serve the banana split as a fun and indulgent dessert for a special occasion or as a treat for yourself.
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