Banana split board with cherry limeade

If I could have one Oklahoman business open a branch in California, it would be the Braum's Ice Cream and Dairy Store. They set the standard for my tastebuds when it comes to ice cream sundaes and cherry limeades.

For an upcoming gathering, guests are tasked with providing a themed board. I, of course, am probably overdoing the assignment but I love a fun challenge. The following is what it takes to create a banana split board with cherry limeades. In some instances, I elevated the ingredient, such as roasted strawberry-buttermilk sherbet and double Dutch dark chocolate ice cream instead of their basic blends. Going for extra wow factor by making my own maraschino cherries, then using the juice as the "cherry" in the limeades.

Banana splits:

• Bananas
• Randy Mill Farms homemade ice cream
• Roasted strawberry-buttermilk sherbet
• Double Dutch dark chocolate ice cream
• Hot fudge sauce
• Strawberry sauce
• Pineapple sauce (bonus!)
• Marshmallow sauce
• Caramel sauce (another bonus!)
• Toasted almonds
• Whipped cream
• Maraschino cherries

Cherry limeades served with an assortment of vodkas.

Preparation order:

• Maraschino cherries: store up to 3 months
• Marshmallow sauce: store up to 2 months
• Caramel sauce: store up to 3 weeks
• Strawberry sauce: store up to 3 weeks
• Hot fudge sauce: store up to 2 weeks
• Pineapple sauce: store up to 2 weeks
• Randy Mill Farms homemade ice cream: store up to 3 days
• Roasted strawberry-buttermilk sherbet: store up to 3 days
• Double Dutch dark chocolate ice cream: store up to 3 days

Note: This is a progression of my previous Building a better banana split post.

Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.

Bananas foster milkshake

Active: 15 minutes; Chill: 30; Serves: 2

Sugar, dark brown	½ cup
Butter, unsalted	2 tablespoons
Cinnamon, ground	¼ teaspoon
Rum, dark	3 tablespoons
Cream, heavy	2 tablespoons
Salt	¼ teaspoon
Bananas, ripe, cut into ½-inch pieces	3 medium
Ice cream, vanilla	1 ½ heaping scoops + 1 ½ heaping scoops
Milk	1/8 cup + 1/8 cup

1. Combine the sugar, butter, and cinnamon in a skillet over medium-high heat; cook, stirring constantly, until the sugar dissolves. 
2. Stir in the rum, cream, salt, and bananas; cook, stirring occasionally, until the bananas are browned and soft, about 3 minutes. 
3. Transfer the mixture to a small bowl; refrigerate until chilled, about 30 minutes. (Chef’s note: Great time to place your glasses in the freezer.) 
4. Working in two batches, combine half the banana mixture with 1 ½-heaping scoops ice cream and 1/8-cup milk in a blender, and purée until smooth. 
5. Transfer to a chilled glass and enjoy! 

Recipe by Drew Curren and posted at Saveur.

Banana puddings with miso caramel

Active: 45 minutes; Total: 5 hours 30 minutes; Refrigerate: 4 hours to overnight; Serves: 8

Cream, heavy	1 cup + 1 cup
Miso, white	2 teaspoons
Sugar, granulated	¾ cup + ½ cup + ½ cup
Water	2 tablespoons
Corn syrup, light	1 teaspoon
Milk, whole	½ cup + 3 cups
Cornstarch	2/3 cup
Egg yolks	8 large
Butter, unsalted	6 tablespoons + 4 tablespoons
Vanilla extract, pure	1 tablespoon
Salt	1 teaspoon + ½ teaspoon
Bananas, ripe, chopped	4 medium
Sugar, dark brown	2 tablespoons
Graham crackers, finely ground	5 crackers
Flour, all-purpose	3 ½ tablespoons
Sugar, light brown	1 ½ teaspoons

1. Combine 1-cup cream with miso in a small saucepan. 
2. Bring just to a simmer over medium heat; remove immediately, and set aside. 
3. Combine ¾-cup sugar, water, and corn syrup in a medium saucepan. 
4. Cook over medium-high heat, without stirring, until a deep-amber caramel forms, about 5 to 6 minutes. 
5. Remove from heat, and gradually whisk in the warm cream mixture, ensuring you get the sugar in the sides of the pan; let cool 10 minutes. 
6. Pour through a fine wire-mesh strainer into a heatproof container; discard the solids. 
7. Whisk together ½-cup milk, ½-cup sugar, cornstarch, and egg yolks in a medium bowl. 
8. Combine the remaining milk and remaining ½-cup granulated sugar in a medium saucepan; bring to a simmer over medium heat. 
9. Remove from heat, and very gradually whisk the hot milk mixture into the egg mixture to temper it. 
10. Return the mixture to the saucepan, and bring to a boil over medium-high heat; cook, whisking constantly, until thickened, 1 to 2 minutes. 
11. Remove from heat, and whisk in 6 tablespoons butter, 1 tablespoon at a time, until incorporated. 
12. Whisk in the vanilla and salt. 
13. Transfer the pudding to a medium bowl, and press a piece of plastic wrap directly on the surface; let cool completely, and then refrigerate until well chilled, about 4 hours. 
14. Fold in the bananas, and refrigerate 30 minutes more. 
15. Preheat your oven to 325°F; line a large, rimmed baking sheet with parchment paper. 
16. Melt remaining 4-tablespoons butter with the dark brown sugar in a small saucepan over medium heat, stirring, until the sugar id dissolved, about 2 minutes. 
17. Whisk together the graham cracker crumbs, flour, light brown sugar, and ½-teaspoon salt in a medium bowl. 
18. Stir in the butter mixture until the crumbs are evenly moistened. 
19. Spread the mixture in a ¼-inch-thick layer on the prepared baking sheet. 
20. Bake until dry and crisp, about 16 minutes, breaking up and stirring the crumbs halfway through; cool completely, and then crush into fine crumbs. 
21. Beat the remaining cream until stiff peaks form; set aside. 
22. Spoon the banana pudding into eight 8-ounce glasses; top evenly with the caramel, whipped cream, and crumb topping. 

Recipe by Kemuri Tatsu-ya in Austin, TX, and published in Food & Wine. 

Shrimp with green banana cocktail sauce

Pickle
Daikon, peeled, very thinly sliced	1 pound
Mirin cooking wine	½ cup
Vinegar, rice, unseasoned	½ cup
Peppercorns, Sichuan	5
Star anise	2
Sugar	1 tablespoon
Salt, kosher	2 teaspoons
Sauce
Banana, green, peeled, cut into ½-inch pieces	1
Ketchup	1 cup
Chili sauce, sweet	½ cup
Horseradish, prepared	3 tablespoons
Lemon juice	2 tablespoons
Shoyu or other soy sauce	1 tablespoon
Shrimp
Garlic	4 cloves
Lemongrass, cut into 2-inch pieces	2 stalks
Jalapeño, halved lengthwise	1
Bay leaf	1
Kaffir lime leaf	1
Salt, kosher	3 tablespoons
Allspice, whole	¼ teaspoon
Coriander seeds	¼ teaspoon
Peppercorns, black	¼ teaspoon
Cinnamon	1 stick
Water	8 cups
Shrimp, extra jumbo	2 pounds

Pickle

1. Place the daikon in a heatproof bowl. 
2. In a medium saucepan, bring the mirin, rice vinegar, peppercorns, anise, sugar, and salt to a simmer, stirring to dissolve the sugar. 
3. Pour the hot brine over the daikon, let cool slightly, then cover and refrigerate for at least 2 hours. 

Sauce

1. In a small saucepan, combine the banana, ketchup, chili sauce, horseradish, juice, and soy sauce, and cook over moderately low heat until thickened, about 30 minutes; let cool slightly. 
2. Transfer to a blender, and puree until smooth. 
3. Transfer to a small bowl, cover, and refrigerate until chilled, about 1 hour. 

Shrimp

1. Prepare an ice bath. 
2. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, kaffir leaf, salt, and spices with the water, and bring to a boil. 
3. Reduce the heat to moderately low, add the shrimp, and simmer until just cooked through, about 7 minutes. 
4. Drain and transfer the shrimp to the ice bath; let cool completely. 
5. Drain, peel and devein the shrimp, leaving the tail end intact; discard the shells and aromatics. 

Serve the shrimp with the drained pickled daikon, cocktail sauce, shrimp chips, and fresh basil.

Recipe from Food&Wine Magazine, March 2017.