Fried bannana split
  • Ice cream (a pint will do)
  • 2⁄3 c cereal, Corn Flakes (preferably frosted) or Crispix
  • 2⁄3 c coconut shavings
  • 1 egg, beaten
  • Oil for deep frying
  • 1 very ripe plantain
  • Whipped cream or Cool Whip
  • Honey
  1. Vanilla ice cream is the standard for this dish, but I have tried Bailey's Irish Cream and Chocolate. Sorbets do not work as well. Use a 1.5-inch ice cream scoop and make three tight balls of ice cream. Freeze these scoops for one hour.
  2. While this is in the freezer, put the cereal and coconut in a medium to large zip-lock bag. Crush the cereal until it becomes crumbs.
  3. Slightly beat one egg in a bowl. Take the ice cream balls out of the freezer and place in the bag one at a time to coat them with the crumb mixture. Dip the balls in the beaten egg and then place them back in the crumb bag to recoat them. Freeze the coated ice cream balls again for one hour.
  4. During the last half hour of freezing, peel the plantain and split it lengthwise and widthwise. Coat the bottom of a frying pan with oil. Heat the oil on the stovetop until it starts to haze up on the top. Fry the plantain pieces, turning them frequently until they are browned on all sides and squishy. Place the pieces on a paper towel-covered plate and allow some of the oil to drain off.
  5. Once they have drained, place them on a dessert plate, banana split style.
  6. After the ice cream balls have frozen for one hour, remove them from the freezer and place them in a fry basket. Dip them in preheated oil (365-375°) for 20-25 seconds. Pat the oil off with a paper towel.
  7. Arrange the ice cream balls on the plantains. Drizzle honey over the scoops and top with whipped cream and a cherry if desired.
I submitted this idea to the UCF cook book and got published so I was stoked. Notes: Fruit sauces can take the place of the honey and whipped cream or be added to the mix. This delectable recipe is Latin inspired but does not stick to one country. I discovered the fried ice cream technique from Emeril Legasse, and friends helped me tweak the recipe to my liking. Enjoy! C. Reider Howe Graduate Student, History Department