Stock split - banana splits - Brief Article - Recipe

Sunset, July, 2000 by Jerry Anne Di Vecchio

An old-fashioned fountain favorite hits it big

* From San Francisco's swank Fifth Floor restaurant to New York's cozy Lobster Club, a stock item from drugstores and sweetshops of yester-year is making a significant comeback: the banana split.

Surprisingly enough, even the most imaginative chefs stick pretty close to the basic ingredients: bananas, ice cream, gooey sauces (chocolate, caramel, butterscotch), crunchy nuts or candies, and whipped cream--even the cherry on top. The presentation may be fancier, the ice cream homemade, the sauces richer and thicker--but that's it in the way of gourmet amendments. It's hard to improve on perfection.

Sweetshop Banana Split

PREP AND COOK TIME: About 20 minutes

NOTES: Finely crush the toffee chips or peanut brittle in a food processor (or crush them in a plastic bag as for malted milk balls in step 1), then measure.

MAKES: 4 banana splits, 1 or 2 servings each

1 1/4 cups chocolate-coated malted milk balls (about 7 oz.)

3/4 cup whipping cream

1 to 2 tablespoons powdered sugar

3/4 cup finely crushed toffee chips or peanut brittle (about 1/4 lb.; see notes)

4 firm-ripe bananas (about 1/2 lb. each)

1 cup semisweet chocolate chips

1/3 cup milk

1 quart vanilla ice cream

Bing cherries with stems or maraschino cherries with stems

1. Put malted milk balls in a heavy plastic food bag (at least 1 qt.). With a rolling pin or flat mallet, pound candy to break into large chunks.

2. In a bowl with a mixer on high speed, whip cream until it holds soft peaks; sweeten to taste with 1 to 2 tablespoons powdered sugar. Scoop into a small bowl; cover and chill.

3. On a 10- to 12-inch-long sheet of foil, spread 1/2 cup crushed toffee chips in a thick layer. Peel bananas and carefully cut in half lengthwise (if any break, fit pieces back together in the serving dish). Lay cut sides of bananas in crushed toffee and press gently to coat heavily Form an oval with 2 banana halves, toffee sides up, in each dessert bowl (oval ones are best, about 8 in. long) or plate. Reserve remaining toffee.

4. In a microwave-safe bowl or 2-cup glass measure, combine chocolate chips and milk. Heat in a microwave oven on full power (100%), stirring at 15-second intervals, until chocolate is melted and sauce is smooth, about 30 seconds total. Scrape into a small bowl.

5. Working quickly, scoop ice cream into balls and place equal portions between banana halves. Sprinkle scoops equally with malted milk ball chunks and the remaining crushed toffee. Ladle the warm chocolate sauce over the top. Spoon whipped cream equally onto ice cream; top each banana split with a cherry. Serve immediately.

Per split: 1,230 cal., 50% (621 cal.) from fat; 14 g protein; 69 g fat (30 g sat.); 156 g carbo (3.1 g fiber); 438 mg sodium; 126 mg chol.