When Foodbuzz sent out an e-mail about supporting Ovarian Cancer Research, it really touched a special place in my heart My late grandmother battled Ovarian Cancer and throughout her struggle we offered her endless love and support. I miss her dearly and wish she were still here so I could’ve fed her this Banana Split:) (Love you nainai!)
Foodbuzz is offering to donate $50 for every banana split entry done by a Featured Publisher, so I knew I had to support the cause! The cause is run by Electrolux who has teamed up with Kelly Ripa to raise money for Ovarian Cancer Research, you can find more information at Kelly’s website here.
Ovarian cancer effects tens of thousands of women each year. It is hard to say why one woman will be effected while another will not but there are certain risk factors. Women who have family histories of cancer, personal history of cancer, menopause, any woman over 55 and those who have never been pregnant all pose as risk factors for ovarian cancer. Therefore it is important to get annual exams at your gynecologist to ensure the health of your reproductive system.
So without further ado, here is my version of Banana Splits. I decided to make some caramel from scratch and paired it with some bourbon praline pecans — it’s pretty much heaven in your mouth. 🙂
Ingredients for Bourbon Praline Pecans:
- 1/4 cup butter, cubed
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup heavy whipping cream
- 1 cup pecan halves, toasted
- 1/2 cup chopped pecans, toasted
- 1 tablespoon bourbon
Grease two baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in the sugars, then cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236F° (soft-ball stage), about 20 minutes.
Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Chop the pralines into small chunks using a large knife. Store in an airtight container.
Ingredients for Caramel:
- 1/2 cup sugar
- 2 tablespoons water
- Few drops of fresh lemon juice
- 1/4 cup heavy cream
In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
Ingredients for Caramel Banana Split: (serves 2)
- 1 pint of vanilla ice cream (I like Haagen Daz)
- 1 banana, halved vertically
- 1/2 cup whipped cream
- 1/2 cup caramel
- 1/4 cup bourbon praline pecans
You can assemble your banana splits however you like! I like to put my bananas down first, then place a couple scoops of ice cream on top. Then I will top it with whipped cream and garnish with the pecans and drizzle GENEROUSLY with the caramel 🙂 You can garnish with a cherry if you’d like, I’m not such a fan of Maraschino so I used fresh cherries!