New Orleans Banana Split |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 bananas, peeled, split lengthwise | 8 teaspoons plus 1/4 cup (packed) dark brown sugar | 1 cup chilled whipping cream |
| 2 tablespoons dark rum | 4 slices purchased banana bread or pound cake, toasted | 4 scoops vanilla ice cream |
| 4 scoops chocolate ice cream | 4 scoops chocolate chip cookie dough ice cream | 1 cup pecans, toasted |
| purchased chocolate syrup | sweetened flaked coconut, toasted | |
| 1 | Preheat broiler. Place banana halves, cut side up, on baking sheet. Sprinkle each with 1 teaspoon sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside. |
| 2 | Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form. |
| 3 | Place 1 slice banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut. |