It’s National Banana Split Day today, August 25th. I like the concept of a banana split. Fresh fruit mixed with ice cream. Better than a hot fudge sundae atop a brownie, surely. However, whenever my small pint-sized children ask for one, all I can think of is how large they are. How unnecessary the three scoops of ice cream. So, rather than rule out the massive banana splits, we opted for a healthier split of sorts. We kept the fresh fruit and ditched the traditional ice cream, turning instead to two-ingredient strawberry banana ice cream that doesn’t require an ice cream machine to make.
Banana Splits with a Healthy Twist
2 tablespoons 100% fruit strawberry preserves
4 round slices fresh pineapple
1 ounce dark chocolate, melted
4 maraschino cherries, optional
In a blender or food processor, mix peeled bananas until smooth and creamy. Pour into a dish and spoon on strawberry preserves. Give a light stir to swirl. Freeze until firm, at least four hours.
When banana “ice cream” is frozen, place pineapple slices on plates or bowls. Top each with a scoop of frozen banana. Drizzle melted chocolate over each scoop and top with a maraschino cherry if desired. Serve immediately.
Makes 4 servings.
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