Topped with whipped cream and cherries, these mini banana splits by Chef Kyla Eaglesham are delicious bite-sized treats.
1 banana (cuts into three or four splits)
½ Cup chocolate wafers for melting
Sprinkles, quins, crushed rice cereal, toasted nuts or coconut (for dipping)
100g ice cream or frozen yogurt
Chocolate wafer cookies (or mint chocolate wafers After Eight)
Whipped Cream (we can whip it by hand if you want)
Cut Banana into 3 or 4 even pieces. Hollow out with melon baller or teaspoon and remove peel. Dip into melted chocolate and dip into sprinkles or nuts/coconut/cereal. Set on a cookie wafer.
Allow to set up. (At this stage you can freeze them so they are easier to handle.) Fill with ice cream and freeze until ready to serve (can be done a day ahead.)
Top with whipped cream and garnish with a cherry! Serve immediately.