RECIPES: Tropical Banana Splits, Grilled Peanut Butter and Banana sandwiches

TROPICAL BANANA SPLITS

Serves 4.

• 1 c. heavy cream, divided

• 4 oz. semisweet chocolate, chopped

• 1 tsp. sugar

• 4 ripe bananas

• 1 c. mango sorbet

• 1 c. raspberry sorbet

• 1/4 c. coarsely chopped macadamia nuts, toasted if desired

• 4 maraschino cherries

Directions

In a small saucepan, bring 1/2 cup cream just to a boil. Remove from heat and add chocolate. Let stand 2 to 3 minutes; stir to combine.

Peel bananas and split lengthwise; divide among four sundae dishes. Top with a scoop (1/4 cup) each of mango, coconut and raspberry sorbets. Drizzle each sundae with chocolate sauce; top with whipped cream, nuts and a cherry. Serve immediately.

Nutrition information per serving:

Calories675Fat34 gSodium42 mg

Carbohydrates100 gSaturated fat19 gCalcium72 mg

Protein5 gCholesterol67 mgDietary fiber6 g

GRILLED PEANUT BUTTER AND BANANA SANDWICHES

Serves 4.

• 1 egg

• 1/4 c. whole milk

• 1 tbsp. light-brown sugar

• Coarse salt

• 4 slices white sandwich bread

• 1/4 c. peanut butter

• 2 bananas, peeled, halved crosswise and then lengthwise

• 1 tbsp. butter

Directions

In a shallow bowl, whisk together egg, milk, brown sugar, nutmeg and a pinch of salt; set aside.

Spread each slice of bread with 1 tablespoon peanut butter. Dividing evenly, sandwich banana pieces between slices of bread.

In a medium nonstick skillet, heat butter over medium heat. One at a time, dip both sides of sandwiches in egg mixture and place in skillet. Cook until golden brown, about 1 to 3 minutes per side.

Transfer sandwiches to a work surface. Using a serrated knife, cut sandwiches into quarters. Dust with powdered sugar and serve immediately.

Calories286Fat14 gSodium290 mg

Carbohydrates35 gSaturated fat4 gCalcium75 mg

Protein9 gCholesterol62 mgDietary fiber3 g

Diabetic exchanges per serving: 1 fruit, 1 1/2 bread/starch, 1/2 medium-fat meat, 2 fat.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

For a handheld treat that takes the cake, try these cute confections. They combine the flavor of classic banana bread with a creamy spiced frosting.

Cupcakes:

• 11/2 c. flour, spooned and leveled

• 3/4 c. sugar

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1/2 c. (1 stick) unsalted butter, melted

• 11/2 c. mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish, optional

• 2 eggs

• 1/2 tsp. vanilla

• 11/4 c. powdered sugar

• 1/2 c. (1 stick) unsalted butter, room temperature

• 1 tbsp. honey

• 1/8 tsp. ground cinnamon

Directions

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, about 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

Make honey-cinnamon frosting: In a medium bowl, using an electric mixer, beat powdered sugar, butter, honey and cinnamon until smooth, about 4 to 5 minutes. Spread cupcakes with frosting. Just before serving, peel and slice banana into rounds and place one on each cupcake, if desired.

Nutrition information per serving:

Calories335Fat16 gSodium155 mgSaturated fat10 g

Protein3 gCholesterol76 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 fruit, 1 bread/starch, 1 1/2 other carb, 3 fat.

BANANAS FOSTER

Serves 4.

If you're using a gas stove, the rum may ignite; if it does, simply wait for any flame to subside.

• 2 tbsp. butter

• 1/2 c. dark-brown sugar

• 1/4 c. dark or gold rum

• 3 bananas, peeled, halved crosswise and then lengthwise

Directions

Add bananas and cook, gently swirling skillet, until bananas are just warmed through, about 1 to 2 minutes. Scoop ice cream into bowls and top with bananas and caramel sauce. Serve immediately.

Nutrition information per serving:

Calories410Fat14 gSodium110 mgCarbohydrates64 g

Calcium122 mgSaturated fat9 gProtein4 gCholesterol47 mg