Knock. Knock.
Who’s there?
Banana.
Banana who?
Banana split, so ice creamed!
Ok, so I’m not much of a jokester … I guess because I have two ornery sons and one very funny hubby who are always a step ahead of me! However, I thought this was a cute way to start my Banana Split column today; however, first, a little information on some of the fruits in this yummy dessert.
Bananas: Grown in the warm, humid tropics, banana bushes produce one 50-pound bunch of bananas apiece. Each bunch has several “hands” of bananas (fingers). There are hundreds of banana species however, the yellow, Cavendish banana is America’s favorite. When shopping, you might see some funny looking bananas, and if you have never tried them, here’s a brief rundown: the squat, square-like three to five inch long Burro, has a tangy lemon-banana flavor; the Blue Java (or Ice Cream) has a blotchy, silver-blue skin and tastes like ice cream.
Also, there is the Guinea Verde, which is more starchy than sweet; the chunky six-inch red banana, which turns bronzy brown when ripe, and the Baby, Dwarf or Finger banana, about three to four inches long, and sweeter than the Cavendish.
You might also find strawberry-apple flavored Manzanos, Mysore from India, and Orinoco with its trace of strawberry flavor. Bananas are high in carbohydrates, low in protein and fats, and rich in potassium and vitamin C.
Coconuts: Malaysia is the homeland of the coconut palm, but it now grows in South America, India, Hawaii, and throughout the Pacific Islands.
A coconut tree yields thousands of coconuts over its nearly 70-year lifespan. Each coconut has several layers: a smooth, deep tan outer covering; a hard, dark brown, hairy husk with three indented “eyes”; a thin brown skin; the creamy white coconut meat; and, at the center, a thin, opaque coconut juice. Usually the smooth outer shell is removed before being exported. Coconut is high in saturated fat and is a good source of potassium.
Pineapple: This beautiful, tropical fruit received its name because of its resemblance to the pinecone; however, most Europeans call it ananas derived from the Paraguayan nana meaning “excellent (or exquisite) fruit.” Although the pineapple is native to Central and South America, Hawaii is now the leading producer. Two commercial varieties found in the United States are the Hawaiian Cayenne and the Red Spanish, mainly from Florida and Puerto Rico. The Cayenne pineapple, long and cylindrical, has a golden-yellow skin, and the Red Spanish pineapple is squatter in shape, with a reddish golden-brown skin.
Mexico grows a variety called Sugar Loaf, a large, wonderfully sweet flavored pineapple, however because it doesn’t ship well, it is rarely imported.
Banana Split Pudding
1 (15 1/4 oz.) can crushed pineapple, well drained (reserve liquid)
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (4 oz.) pkg. instant banana cream pudding & pie filling mix
2 c. whipping cream, whipped
1 (15 1/4 oz.) pkg. chocolate wafers (40 wafers)
4 med. bananas, sliced & dipped in lemon juice or sprinkled with Fruit Fresh
chopped pecans or peanuts
Maraschino cherries
Add water to drained pineapple juice until it equals 1-1/2 cups. In large bowl, combine Eagle Brand milk and pudding with reserved liquid. Mix and beat well. Add pineapple. Chill 10 minutes. Fold in whipped cream.
Spoon 1-1/2 cups pudding into large glass serving bowl. Top with 1/3 each of the chocolate wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill thoroughly. Garnish with chopped pecans and maraschino cherries. Serve with Chocolate-dipped Banana Bonbons.
Chocolate-dipped Banana Bonbons:
4 ounces semisweet chocolate
3 bananas, peeled and cut into 1-inch chunks, sprinkled with Fruit Fresh
small plastic forks
toasted coconut
Melt chocolate. Pierce each banana chunk with a fork. Dunk into chocolate, then into coconut. Place on waxed paper-lined cookie sheet, and freeze for two hours or overnight. Allow to sit at room temperature for 10 minutes before serving.