I’ve been branching out over the years and trying new things. See, I used to be a purist when it came to my ice cream. Single flavor, single topping. Now I am a sucker for a decked out banana split! Typically made with vanilla, chocolate, and strawberry ice cream and then topped with strawberry sauce, hot fudge, sometimes pineapple sauce and marshmallow topping. I do draw the line at the marshmallow topping, though! Eew. Then it’s finished off with whipped cream and a cherry.
And let’s not forget about one key ingredient. Bananas! I wanted to make a mini version, but I didn’t want to just scoop it into a cup. So why not a brownie cup?
I just baked the brownies in a muffin
tin to create the perfect 1 person portion. You could also bake in a
normal pan and cut them, but I really like the “cup” look and they look a
little more finished than a cut brownie. Especially if they are for a
crowd.
I used a boxed brownie mix, but a homemade recipe would work great too.
The key is to make sure you spray the muffin tin really well so they
come out easy.
You can totally pre-scoop your ice cream to make it even easier to make ahead of time!
I also love that you can customize these a million toppings! Along with my vanilla and chocolate ice cream I used fresh strawberries, bananas and homemade strawberry sauce. You could use hot fudge, whipped cream, pineapple sauce, or peanut butter sauce. I’ve got a Butterscotch Sauce that would be an amazing addition! The possibilities are practically endless. Just steer clear of that marshmallow sauce. Unless you like that sort of thing, then please forgive me if I’ve offended you! Ha!
Mini Brownie Banana Splits
Makes 16 Servings
Printable Version
Ingredients
1 brownie mix (I used Ghiradelli Triple Fudge)
Ingredients for the mix found on the back of the box
16 oz fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 bananas, sliced
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream
Directions
1. Preheat oven and mix brownies according to directions.
2. Spray two standard size muffin tins with cooking spray. (You’ll only need to spray 16 cups.)
3. Measure out 2 TBSP of mix into each muffin cup.
4. Bake at 325 for 14-16 minutes or until an inserted toothpick comes out clean.
5. Remove from the oven and immediately press down the center of each brownie with the back of the spoon or small cup. (You may need to spray the bottom of the cup with cooking spray if it starts to stick.)
6. Let them cool for 10 minutes and then run a sharp knife around the edges. Cool completely in the tins.
7. Pre-scoop your ice cream by placing full and rounded scoops onto a parchment lined baking sheet.
8. Place immediately into the freezer until you are ready to serve.
9. In a blender or food processor, blend together 3/4 of the sliced strawberries and granulated sugar.
10. Chill until ready to serve.
11. To assemble, remove brownies from tins and place onto a plate or serving tray.
12. Place one scoop of ice cream on top and then garnish with strawberry sauce, remaining sliced strawberries and sliced bananas.
13. Serve.
