You'll go bananas for this banana split recipe, starring Edy's! A classic summer dessert.
- Edy's® Grand Sherbet Tropical Rainbow2 Tbsp. coconut
- 2 Tbsp. macadamia nuts, coarsely chopped
- 4 tsp. rum extract (optional)
- 1 cup prepared caramel sauce
- 4 bananas
- 4 spears dried papaya
Preheat oven to 400° F.
Toast sweetened coconut on a cookie sheet for 10-15 minutes, until golden brown, and set aside. Toast macadamia nuts on a cookie sheet for 15-20 minutes, until golden brown, and set aside. Add rum extract, if desired, to your favorite caramel sauce and set aside.
Bake unpeeled bananas on a cookie sheet for about 10 minutes until skin is dark brown and glossy. On a dessert plate, drizzle caramel sauce in a swirl pattern. Peel banana and split the banana in half, lengthwise. Turn out onto the plate making an X with the two banana halves. Top with a large scoop of sherbet. Garnish with toasted coconut and macadamia nuts and a papaya spear. Serve immediately.