If you use ice cream for these banana splits, they will be very rich. But if you use sorbets or ices (fat-free, fruit-based frozen desserts) they will be much lower in fat.

Strawberry sauce:
1 pint fresh strawberries
2 tbsp granulated sugar
2 tsp lemon juice

Butterscotch pineapple sauce: 
1/2 cup brown sugar
2 tbsp butter
1/2 tsp cinnamon
14 oz/398 ml can pineapple

Blueberry orange sauce:

300 g package frozen blueberries, thawed
1/2 cup orange juice
2 tbsp granulated sugar
1 tbsp comstarch
2 tbsp water

Chocolate sauce:
3/4 cup granulated sugar
1/2 cup cocoa
1/2 cup milk
2 tbsp com syrup

To assemble:
6 bananas
18 small scoops of ice cream or sorbets of different flavors
Chopped peanuts
1 cup whipping cream, whipped
Maraschino cherries

For strawberry sauce, wash, hull and quarter berries. Puree half the berries with sugar and lemon juice. Stir in remaining berries. Reserve.

For butterscotch-pineapple sauce, bring brown sugar, butter and cinnamon to boil. Drain and dice pineapple; add to mixture. Cook about 2 minutes at medium heat. Reserve.

For blueberry-orange sauce, place thawed blueberries in saucepan with orange juice; Bring to boil. In small bowl, combine sugar with cornstarch; stir in water. When smooth, combine with blueberries; cook until thickened. Reserve.

For chocolate sauce, combine cocoa with sugar in small saucepan. Whisk in milk until smooth and then corn syrup. Bring to boil, lower heat and cook 2 to 3 minutes. Reserve.

To make banana splits, set up a serve-yourself bar with bananas sliced lengthwise, scoops of ice cream or sorbets, sauces and nuts and whipped cream and cherries if you are using them. Let kids serve themselves in deep bowls.

Makes 6 to 8 servings.

This is a great easy recipe for you to make at home for you kids or even when your kids have their friends over.

Filed under: Easy Recipes at Home

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