Electrolux #splits: banana split with an imposter

Ingredients

• 1 banana
• vanilla ice cream
• strawberry ice cream
• freshly cut pineapple
• freshly cut strawberries
• whipped cream
• fresh cherries
• chopped peanuts
• strawberry syrup
• chocolate sauce
• 1 Banana Split Cupcake
• 2 cups granulated white sugar
• 1 3/4 cups all purpose flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup mashed ripe banana
• 1 cup warm water
• 1/2 cup milk
• 1/2 cup canola oil
• 1 1/2 tsp pure vanilla extract

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Chocolate and banana tart

Preparation

• Start by cutting your banana in half length wise and grilling with the flat side down.
• Then place the banana in your bowl and top with a drizzle of strawberry syrup.
• Decorate your chocolate ice cream imposter cupcake with whipped cream and a drizzle of chocolate sauce. Top with a cherry.
• Scoop vanilla and strawberry ice creams onto either side of the cupcake and adorn the vanilla with the freshly cut pineapple and the strawberry with the cut strawberries.
  
• Sprinkle the chopped peanuts over the top and enjoy!
• Pre heat oven to 350 and line 24 muffin tins with cupcake liners.
• In a large bowl mix sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl combine the eggs, banana, water, milk, oil, and vanilla. Add the wet to the dry ingredients and stir until well combined.
  
• Scoop batter into the muffin tins and bake for 20-25 minutes. Ten top with whipped cream, chocolate drizzle, a cherry and a banana sphere! Enjoy.

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