Servings: 100 Portions
Portions: 1 Banana Split
A.P. (17 lb) 50 bananas
2 cups (1 lb) juice, orange
3-1/4 gallon ice cream
3-1/4 quart ice cream sauce
1/2 gallon whipped topping
2 cups (8 oz) nuts, chopped
1-28 oz jar (1 lb 12 oz) cherries, maraschino
Peel and slice bananas lengthwise into quarters and place on a sheet pan (18 by 26 inches). Pour juice over bananas; cover with wax paper; refrigerate until ready to serve. Make up banana splits to-order. Place 1/2 cup ice cream in soup bowl. Drain 2 banana quarters and place one on each side of ice cream. Ladle 2 tablespoon sauce over ice cream. Top with 1 tablespoon whipped topping, 1 teaspoon chopped nuts, and 1/2 Maraschino cherry.
NOTE:
Bananas may be dipped in Antioxidant solution instead of orange juice, if desired.
Any ice cream sauce listed may be used: Apricot Sauce, Peach Sauce, Butterscotch Sauce, Caramel Sauce, Cherry Sauce, Chocolate Sauce, Chocolate Coconut Sauce, Chocolate Marshmallow Sauce, Chocolate Nut Sauce, Chocolate Peanut Butter Sauce, Cinnamon Sauce, Nutmeg Sauce, Custard Sauce, Hard Sauce, Lemon Sauce, Orange Sauce, Pineapple Sauce, Strawberry Sauce, and Vanilla Sauce.