Banana Splits Recipe Made with ROLO®
Perfect for catering events, buffet menus, or restaurant dessert offerings, this American-inspired treat is sure to impress your customers. It combines a variety of carefully selected ingredients to create a harmonious blend of flavours and textures.
Taking the classic banana splits recipe, we've elevated it to a whole new level by mixing in our ROLO® Chocolate Mini Mix-In. These ready to use chocolate pieces have a melting caramel core and are in a convenient bite-sized format to easily elevate your menu offerings.
For more chef-inspired recipes and menu ideas that will take your food service to new heights, explore our desserts menu ideas.
- 300g strawberries
- 1 orange
- 1 lemon
- 1 cinnamon stick
- 400g bananas
- 100g eggs
- 100g soft brown sugar
- 100ml vegetable oil
- 170g self-rising flour
- 3g ground cinnamon
- 200g bananas
- 100g eggs
- 50g butter
- 10ml lemon juice
- 100g sugar
- 100g bananas
- 1 lemon
- 10g sugar
- 100g aquafaba
- 2g cream of tartar
- 110g caster sugar
- 50ml water
- 2g pink peppercorns, crushed
- 100g ROLO mix in
- 300g frozen yoghurt
-
1For the compressed strawberries: Slice 300g of strawberries in half and place them in a vacuum bag. Add a cinnamon stick, orange zest, and lemon zest to the bag. Vacuum-seal the bag to compress the strawberries and intensify their flavours. Refrigerate the bag overnight to allow the flavours to infuse.
-
2For the banana bread: Preheat the oven to 170°C (340°F). In a bowl, mash 400g of bananas until smooth. Add 100g of eggs, 100g of soft brown sugar, 100ml of vegetable oil, 170g of self-rising flour, and 3g of ground cinnamon to the mashed bananas. Mix all the ingredients until well combined. Pour the batter into a lined loaf tin and bake for 35 minutes. Remove from the oven and let it cool.
-
3For the burnt banana curd: Place 200g of bananas on an oven tray and grill until they turn black. Let the grilled bananas cool, then transfer them to a blender. Add 100g of eggs, 50g of butter, 10ml of lemon juice, and 100g of sugar to the blender. Blend until smooth. Pour the mixture into a saucepan and cook over low heat for about 6 minutes, until thickened. Remove from heat, let it cool, and blend again until smooth. Transfer the curd to a squeezy bottle for easy serving.
-
4For the banana crisps: Mix the juice of 1 lemon with 10g of sugar. Thinly slice 100g of bananas and brush them with the lemon and sugar mixture. Arrange the banana slices on a lined oven tray. Bake at 80°C (176°F) for 2 hours, or until crisp.
-
5For the meringue: In a mixing bowl, whisk 100g of aquafaba (chickpea water) with 2g of cream of tartar on high speed for about 10 minutes, until it starts to thicken. In a saucepan, simmer 110g of caster sugar with 50ml of water until it reaches 116°C (241°F). Carefully pour the hot sugar syrup into the whisking aquafaba while continuing to whisk. Stir in 2g of crushed pink peppercorns. Let the meringue cool, then transfer it to a piping bag.
-
6Assemple the parts: Cut the banana bread into portions. Pipe the burnt banana curd onto each portion. Add a quenelle of frozen yogurt. Place the compressed strawberries on top. Pipe the meringue on top of the strawberries. Use a blow torch to glaze the meringue. Garnish with banana crisps. Finish with a sprinkling of ROLO® Mini Mix-In.
Each portion typically contains:
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
2080 kJ 495 kcal |
18.6g | 5.6g | 56.8g | 0.31g |
| 25%* | 27%* | 28%* | 63%* | 5%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Energy per 100g: 1429 kJ / 343 kcal
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
|
Typical Values |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
951 kJ 227 kcal |
2080 kJ 495 kcal |
2000 kcal |
25% |
|
Fat |
8.5g |
18.6g |
70 |
27% |
|
of which: saturates |
2.6g |
5.6g |
20 |
28% |
|
Carbohydrate |
33.3g |
72.8g |
260 |
28% |
|
of which: sugars |
26.0g |
56.8g |
90 |
63% |
|
Fibre |
1.6g |
3.5g |
- |
- |
|
Protein |
3.4g |
7.4g |
50 |
15% |
| Sodium | 0.06g | 0.13g | 2.4 | 5% |
|
Salt |
0.14g |
0.31g |
6 |
5% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Cupcakes Made with ROLO®
Fudge Made with SMARTIES®
Pancake Gâteau (Crêpe Cake) Made with KITKAT®
Argentine Alfajores Shortbread Cookies
