I sliced the first banana into rounds and dehydrated them in the oven for a few hours on 225°F.
Then I ground the dehydrated banana rounds into a powder.
I mixed the second banana with 1/2 can condensed milk, vanilla, and pinch of cardamom using immersion blender. This was a similar recipe that I used for the Banana Air Mousse, but I didn't add any egg whites and froze the mixture to make an "ice cream" (stirring well after it has was mostly frozen and then freezing it until completely frozen for a few hours).
The next banana was simply peeled, covered with plastic and frozen.
Banana number four was blended with 1 tablespoon of agave syrup and folded into cream, whipped to soft peaks (about 1/2 cup cream). The banana whipped cream was then chilled.
I split the final banana in half and covered it with warm chocolate glaze (2 ounces of chocolate and 1/3 cup cream). Then I sprinkled the banana powder over the top surface of the banana halves.
After cleaning up the mess, I wrote my letters with a toothpick and filling with leftover chocolate glaze and chilled the bananas until the ice cream was ready.
And now it was time to dress it up with my banana ice cream and banana whipped cream. As a final touch, I added some shaved frozen banana curls (from that frozen banana).
The end result - a not-so-traditional banana split, perfectly decadent and delicious.
Time to eat before the ice cream melts!
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This "banana split" was designed for the Eating your Words Challenge at Savor the Thyme and Tangled Noodle. The writing was inspired by the famous song from the 1920s "Yes We Have No Bananas" (click to hear the song).
