The ice cream shop banana split is a classic childhood favorite. (Okay, so it's an adult favorite, too.) Typically, the banana is split lengthwise and served in a long dish with three ice cream scoops topped with chocolate and strawberry sauces, whipped cream, and chopped nuts.
The history of this dish dates back to 1904 Latrobe, Pennsylvania, where a 23-year-old apprentice pharmacist (who enjoyed inventing ice cream treats at the pharmacy soda fountain) first came up with the banana-based, triple scoop sundae.
While in my youth I had no problem polishing off a banana split, these days that three-scoop boat is way too large for me to sink in one sitting. And after a full meal? In the vernacular of my Queens' neighborhood...Fuhgeddaboudit!
The Coffeehouse Mysteries.
* A splash of Kahlúa at the bottom of an espresso cup. If you're not a fan of coffee liqueur, then try Baileys Irish Cream or a chocolate liqueur. If you'd rather not use alcohol, then simply omit it.
* Finally comes a whole strawberry and piece of banana, skewered by a Popsicle stick and covered in chocolate and nuts. The key to the recipe is using magic shell chocolate. I prefer to make my own, and I'm happy to show you how in the recipe following this one. In the meantime here are the...
Chocolate-Dipped Fruit Skewers...
1 cup magic shell chocolate (recipe follows this one)
1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)
Step 1 - Prep and chill fruit: Remove green stems and hull the strawberries. For tips on hulling, click here to download another strawberry recipe of mine. Cut bananas into 1-inch pieces with flat ends. Do not use pointy banana tips. Place these fruit pieces in the freezer for 30 minutes (but no more than an hour). This will help prevent the fruit pieces from splitting in the next step.
Troubleshooting tip: If you can't get it to stand up, you probably have too much of the Popsicle stick pushing through the banana. Adjust the fruit along the stick so the flat of the banana is on the plate and not the end of the Popsicle stick.
When all of the skewers are finished, place them in the refrigerator or freezer for 10 minutes to set.
STORE: You can keep the finished skewers in the fridge for many hours before dinner or even the day before. Or you can wrap them gently in plastic or foil and keep in the freezer for two to three weeks.
MAGIC SHELL CHOCOLATE
*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.
**Coconut oil is a very healthy oil IF you purchase the right kind--extra virgin, cold pressed. For a fast tutorial on what kind of coconut oil to purchase (and which I use and why), see my past recipe post, here.
This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream and the "magic" shell will quickly form. The chocolate should stay in its liquid form unless chilled. If the mixture begins to solidify, return it to the microwave for 10 to 15 seconds and stir until melted and smooth once again.
~ Cleo Coyle
Yes, this is me, Cleo (aka Alice).
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A Brew to a Kill
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