Now let's have some foodie fun...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Note from Cleo
The origin of the banana split dates back more than a century to this very day (Aug. 25th) in 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 for just 10 cents.
The origin of the banana split dates back more than a century to this very day (Aug. 25th) in 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 for just 10 cents.
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, especially after a full meal. If you think so, too, then voila!
Below is my grown-up "Coffeehouse" version of the classic banana split. Scroll down for my tips and tricks on putting it all together, including how to make your own magic shell chocolate using a few ingredients and your microwave.
Below is my grown-up "Coffeehouse" version of the classic banana split. Scroll down for my tips and tricks on putting it all together, including how to make your own magic shell chocolate using a few ingredients and your microwave.
🍌
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Easy Microwave
Magic Shell Chocolate
Although many versions of this basic recipe are posted all over the Inter-web, the original source appears to be award-winning Chef Thomas Keller. Years ago, I adapted his version, using a microwave and chocolate chips.
The secret to this recipe is the extra virgin, cold pressed coconut oil, which liquefies around a modest 76 degrees F. yet firms up fast when taken below that temperature. That's why you'll see a chocolate shell form quickly if you drizzle it over scoops of ice cream.
The secret to this recipe is the extra virgin, cold pressed coconut oil, which liquefies around a modest 76 degrees F. yet firms up fast when taken below that temperature. That's why you'll see a chocolate shell form quickly if you drizzle it over scoops of ice cream.
Likewise, for my "Coffeehouse" Banana Split recipe, once the fruit is chilled and dipped, you can place it in the fridge and watch a shell form very quickly.
Makes 1 cup
14 ounces (2-1/4 cups + 2 Tablespoons) chocolate chips*
1/4 cup extra virgin, cold pressed coconut oil**
*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.
**For the best quality coconut oil look for "extra virgin, cold pressed" on the label.
*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.
**For the best quality coconut oil look for "extra virgin, cold pressed" on the label.
Directions: In a microwave-safe container, stir together chocolate chips and coconut oil. Microwave for 15 to 20 seconds and then stop and stir the chips. Chocolate burns very easily so be sure to heat the mixture in short intervals. Return the container to the microwave for another 15 to 20 seconds. Stir again until chocolate is melted and smooth.
This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream or well-chilled fruit 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.
Keep reading for tips and tricks in making my "Coffeehouse" Banana Split.
This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream or well-chilled fruit 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.
Keep reading for tips and tricks in making my "Coffeehouse" Banana Split.
Tips for Making Cleo's
Coffeehouse Banana Split
(2) Next comes a modest little scoop of gelato (or ice cream). In my photos, you see vanilla bean gelato.
(3) Finally comes a whole strawberry and piece of banana, skewered by a Popsicle stick, chilled and covered in magic shell chocolate and dipped in nuts. Below are my directions and troubleshooting tips for putting it all together.
(3) Finally comes a whole strawberry and piece of banana, skewered by a Popsicle stick, chilled and covered in magic shell chocolate and dipped in nuts. Below are my directions and troubleshooting tips for putting it all together.
Cleo Coyle's
Coffeehouse Banana Split
Ingredients
Coffeehouse Banana Split
Ingredients
13 ripe strawberries (try to select uniform sizes close to 1-inch)
3 medium bananas (ripe but still firm)
1 cup magic shell chocolate (recipe precedes this one)
1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)
1 cup magic shell chocolate (recipe precedes this one)
1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)
13 wooden Popsicle sticks
(Makes 13 little fruit skewers, which can be stored in the freezer for two to three weeks.)
(Makes 13 little fruit skewers, which can be stored in the freezer for two to three weeks.)
DIRECTIONS:
Step 1 - Prep and chill fruit: Remove the green stems from the strawberries and gently hull them. (For a quick lesson on how to hull strawberries, click here.) Cut bananas into 1-inch pieces with flat ends. (Do not use pointy banana tips.) Place all of your prepared fruit pieces into the freezer for at least 30 minutes, but no more than an hour. This will help prevent the fruit pieces from splitting in the next step.
Step 1 - Prep and chill fruit: Remove the green stems from the strawberries and gently hull them. (For a quick lesson on how to hull strawberries, click here.) Cut bananas into 1-inch pieces with flat ends. (Do not use pointy banana tips.) Place all of your prepared fruit pieces into the freezer for at least 30 minutes, but no more than an hour. This will help prevent the fruit pieces from splitting in the next step.
Step 2 - Make your fruit skewers: With a paring knife, cut a shallow slit on the bottom (pointy) end of a chilled strawberry. With a firm grip on the berry, gently push the end of one Popsicle stick through it and into (but not completely through) a piece of banana. The little fruit skewer should now be able to stand upright on your plate (as in my photos).
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.
Step 3 - Re-chill: Once all the fruit skewers are finished, return them to the freezer for another 15 - 20 minutes to chill them up again. For instructions on making magic chocolate, scroll back up to the top of this post or click here to download the recipe in PDF form.
Step 4 - Prep plate: Cover a plate with plastic, wax paper, or aluminum foil. If you don't, the chocolate may stick to the plate.
Step 5 - Dip, sprinkle, and chill: Gently dip the fruit skewers into the warm magic chocolate. As you pull it out, allow the excess chocolate to drip off. Sprinkle with chopped nuts and stand it on the prepared plate.
Thanks for stopping by today.
May you...
Eat, Drink, and Read with joy!