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Best Yankee Chiquita Banana Split Recipe
Prep Time:10 minutes
Total Time: 10 minutes
Servings:4
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Ingredients:
4 whole Chiquita Bananas, sliced in half lengthwise
1 cup Strawberry ice cream
1 cup Chocolate ice cream
1 cup Vanilla ice cream
1 cup Sliced strawberries
1 cup Blueberries
1/2 cup Hot fudge or chocolate sauce
4 oz. Sweetened whipped cream
4 Maraschino cherries, with stems
Instructions
Place banana halves along the long sides of oval ice cream dishes. Using a 1/4-cup ice cream scooper, add 1 scoop of each ice cream in a row between the bananas, with the chocolate in the middle.
Pour 2 Tbsp. of hot fudge sauce along the sides of each dish, allowing some to drizzle over the bananas. Top the strawberry ice cream with the strawberries and the vanilla ice cream with blueberries.
Top the chocolate ice cream with the whipped cream and garnish each sundae with a cherry.
Serving Suggestions: For round ice cream dishes slice the bananas in half again crosswise and place around the edges of the dish.
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Easy Cream Cheese Chiquita Banana Turnovers Recipe
Prep Time:15 minutes
Total Time: 35 minutes
Cook Time: 20 minutes
Servings:18
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Flaky, scrumptious and easy-to-make, these banana and cream cheese turnovers make a great dessert or breakfast treat.
Ingredients:
1 (9-sheet, 5-inch x 5-inch) package frozen Puff pastry dough squares
2/3 cup Cream cheese, softened
1/2 cup Brown sugar or granulated sugar*
2 ripe Chiquita Bananas, diced
2 large Egg yolks, beaten
Instructions
Preheat oven to 400 degrees F. Remove dough from freezer and let soften slightly, just enough that you can fold the dough without breaking it.
Combine softened cream cheese and brown sugar until well blended; set aside. Dice the bananas.
Working with 1 pastry dough square at a time, slice the square diagonally into two triangles. In the center of each triangle place about 1 teaspoon of the cream cheese mixture and top with about 1 teaspoon of diced banana.
Do not overfill or the filling may leak out during baking. Fold dough triangles in half over the filling. With a fork or your fingers, crimp the edges of the dough tightly together, then place on baking pans lined with a baking sheet or non-stick foil. Keep remaining dough squares covered in the refrigerator until ready to use; repeat filling and folding the turnover triangles. (You may have a little extra banana; enjoy a snack while the turnovers bake!)
With a pastry brush, brush the tops of the turnovers with the egg yolk. Bake for 20 minutes or until puffed and golden brown. Remove to a baking rack and cool until cool enough to handle; serve warm.
*Note: brown sugar gives a slightly caramel flavor to the turnover.
Serving Suggestions:
Dust lightly with powdered sugared before serving, if desired.
Variation:
sprinkle cinnamon or your favorite baking spice in the cream cheese mixture.
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Easy Chiquita Banana Halloween Chocolate Spider Web Cake Recipe
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Nobody will say Boo to this frighteningly delicious chocolate, banana and peanut butter cake. Why wait till Halloween? With just 6 ingredients and about 20 minutes of time, you’ll have a festive Banana Halloween Chocolate Spider Web Cake ready to impress.
Ingredients:
6 Chiquita Bananas, yellow with brown flecks, cut in 3 to 4 sections
1 (24 oz.) package semi-sweet chocolate morsels
1 1/2 cups Butter
1 1/2 cups creamy Peanut butter
1 cup Powdered sugar
5 cups Toasted rice cereal
Instructions
Create a double boiler by using a saucepan with one inch of water over medium heat and covering with stainless steel bowl. In bowl place chocolate and butter, and let sit until chocolate starts melting.
Add bananas, powdered sugar, 1 cup peanut butter, and whisk until mixture thickens. Place 3/4 of chocolate mixture over rice cereal and stir. Place plastic wrap in 8 to 10 inch pan and place rice mixture in pan. Use your hands to spread crispy mixture evenly, then let it sit for ten minutes to harden.
Place plate over pan and turn rice cake onto the plate. Top with the rest of the chocolate mixture, smooth it out with a knife or spatula, and let cool for ten minutes or until chocolate is cooled.
Put 1/2 cup peanut butter into pastry bag or plastic freezer bag and form peanut butter so it is in one corner of the bag. Cut the tip of the bag and pipe circles around your cake, then pipe lines to make the cross web. Let stand at room temperature until it's time to serve.
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Cheerios Frozen Banana Pops
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Ingredients
2 large bananas, cut into two inch slices
1 (6 ounce) container Yoplait yogurt (any flavor)
1 cup Cheerios cereal
1/4 cup rainbow sprinkles
whipped cream for garnish
lollipop sticks or straws
Directions
Start by sticking your lollipop sticks or straws through the center of each banana, not quite to the very top. Place banana pops on a cookie sheet or tray and freeze for about 30 minutes.
Once the bananas are frozen, open the top of the yogurt container and dip the banana pop in the yogurt making sure it is coated on all sides.
On the bottom of the pop, place Cheerios in a row. Make another row of Cheerios about 1/2 inch above the bottom row. Gently shake the sprinkles in the gap between the two rows of Cheerios and on the top of the banana pop.
Place on a cookie sheet and freeze until yogurt is hard. Serve with a dollop of whipped cream and more sprinkles.
