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Title : Banana Split
link : Banana Split

Banana Split

A long time ago when there were fewer responsibilities, when there was no homework to worry about and before there were early bedtimes to adhere to, going out every evening after dinner was the norm. My husband and I would go out with friends, to the mall or sometimes we stopped for some ice cream. At the ice cream shop we would order a banana split and share it. Banana split always brings a smile to my face as all those memories come flooding back.

Recently my daughter told me she had never tasted a banana split. While I am pretty sure she has I realized I had not made it for such a long time that she did not remember it. So I made some. I used the traditional chocolate, strawberry and vanilla flavored ice cream, chocolate sauce and some fresh strawberries. My daughter loved it.

This dessert is really filling so you might want to use small scoops to control portion size. Or split the dish between two people.

You will need (for 1 banana split)
1 just ripe banana
1 scoop chocolate ice cream
1 scoop vanilla ice cream
1 scoop strawberry ice cream
2 tbsp. whipped cream (adjust to taste)
2 tbsp. chocolate sauce
3 maraschino cherries

You may choose to buy whipping cream and make your own whipped cream. You can also make chocolate sauce at home or get store bought.

To assemble prepare the plate. You can use a special elongated dish or use a flat plate like I did. First peel and cut the banana along its length. Place it on the plate such that there is just enough room in between the two pieces to place the scoops of ice cream. Place the scoop of vanilla ice cream in the center and the chocolate and strawberry ice cream on either side. Add the chocolate sauce and the whipped cream. You can add nuts or fresh fruit. Place the cherries on top of each scoop of ice cream. Serve immediately.

Enjoy!

This is my entry for week three, day two of BM #53 for the theme Ice cream all the way. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

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