On August 25, many will be screaming for ice cream because it is National Banana Split Day, but we’ve found some great alternatives that put a new perspective on the dessert classic. Banana Split Cupcakes, Banana Split-Ice Cream Cake, and Banana Split Bites will have your taste buds in a frenzy over these delicious dessert twists.

Banana Split Cupcakes

Makes about 30 cupcakes

Cupcake Ingredients:

• 2½ cups all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 12 tbsp. unsalted butter, at room temperature
• 2½ cups sugar
• 6 eggs
• 1 cup plus 2 tbsp. buttermilk
• 1 1/3 cups mashed ripe banana

Vanilla Frosting Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine
• 4 cups (1 lb) sifted confectioners sugar
• 2 tablespoons milk
• 1 tsp vanilla

Chocolate Ganache Ingredients:

• 8 oz. bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tbsp. light corn syrup

Other ingredients:

• Maraschino Cherries
• Sprinkles

Cupcake Instructions:

1. Preheat the oven to 350° F and line cupcake pans with paper liners
2. In a medium bowl, combine the flour, baking powder, and salt; whisk together and set aside
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy; about 2 minutes
4. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed
5. Mix in one of the mashed banana until well combined
6. With the mixer on low speed, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated
7. Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full
8. Bake until a toothpick inserted in the center comes out clean; about 20-22 minutes
9. Allow to cool in the pan for 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely

Frosting Instructions:

1. Cream butter and shortening with electric mixer, and add vanilla
2. Gradually add powdered sugar, one cup at a time, beating well on medium speed
3. Scrape sides and bottom of bowl often
4. When all sugar has been mixed in, icing will appear dry
5. Add milk and beat at a medium speed until light and fluffy
6. Put frosting into a Ziploc bag with a small corner cut off
7. Pipe a swirl of the frosting in a circle on each cupcake, covering most of the top of the cupcake

Serves 18

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted, plus 1/4 cup butter
• 4 to 5 medium bananas, sliced into 1/2-inch-thick rounds
• 1-1/2 quarts strawberry ice cream, softened
• 1 cup chopped walnuts
• 1 cup chocolate chips
• 1 cup confectioners’ sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) container nondairy whipped topping

Instructions

1. In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/2 cup of the mixture
2. Press the remainder of graham crackers into the bottom of a 9″ x 13″ pan
3. Place the bananas in a single layer over the crust
4. Spread the softened ice cream on top and smooth
5. Sprinkle the nuts on the ice cream
6. Cover with plastic wrap and freeze until firm; about 1 hour
7. In a large saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth. Add the confectioners’ sugar and evaporated milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth, about 8 minutes
8. Remove the pan from the heat and stir in the vanilla. Cool the mixture, about 30 minutes, stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 45 minutes
9. Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs
10. Freeze for at least 3-1/2 hours
11. Remove the dish from the freezer 10 to 20 minutes before slicing

(Source: Spoonful)

Banana Split Bites

Makes 12

Ingredients

• 12 1” pieces of pineapple
• 1 banana (not too ripe) cut into bite-sized pieces
• 6 medium sized strawberries, cut in half
• 2.5 ounces of dark chocolate
• 1 teaspoon of coconut oil
• Chopped nuts, coconut, or any topping you prefer (optional)
• 12 popsicle sticks

Instructions

1. Cut fruit and assemble into stacks
2. Press popsicle stick through the fruit and freeze until solid
3. Prepare a baking sheet with parchment paper
4. Melt the chocolate along with the coconut oil on the stove or in a microwave, stirring frequently to prevent burning.
5. Remove fruit from freezer once chocolate has completely melted
6. Dip as much of the fruit as you’d like in the chocolate and place on the sheet to harden
7. If you’d like, dip the chocolate immediately in your topping of choice before placing them on the sheet
8. Once the chocolate has hardened, remove from the sheet and place in an airtight container in the freezer until ready to serve

(Source: Momables)

Look out for new recipes on Organic Odes every Friday!

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