Banana Split Spaghetti Dessert (Print Version)
Buttery cinnamon spaghetti topped with bananas, cream, chocolate, and sprinkles for a fun dessert.
# Ingredients:
→ Pasta
01 -
200 g spaghetti
02 -
1/4 teaspoon salt, for boiling water
→ Butter & Cinnamon Sugar
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons granulated sugar
05 -
1 teaspoon ground cinnamon
→ Toppings
06 -
2 ripe bananas, sliced
07 -
120 ml heavy whipping cream, whipped to stiff peaks
08 -
60 ml chocolate sauce
09 -
2 tablespoons rainbow sprinkles
10 -
Maraschino cherries, optional, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain thoroughly.
02 -
In a large nonstick skillet over medium-low heat, melt the unsalted butter. Add granulated sugar and ground cinnamon, stirring until the sugar is mostly dissolved.
03 -
Add the drained spaghetti to the skillet and toss gently until the pasta is evenly coated in the cinnamon butter mixture. Remove from heat.
04 -
Divide the cinnamon-coated spaghetti among four plates or shallow bowls.
05 -
Top each portion with sliced ripe bananas.
06 -
Spoon or pipe whipped heavy cream onto each serving.
07 -
Drizzle chocolate sauce over the top, scatter with rainbow sprinkles, and garnish with maraschino cherries if desired. Serve immediately.
# Notes:
01 -
For extra crunch, toasted chopped nuts can be added as an additional topping.
02 -
For a vegan dessert, use plant-based butter and coconut whipped cream.
03 -
Caramel sauce may be substituted for chocolate sauce for a different flavor profile.
04 -
Browning the butter before adding sugar and cinnamon enhances the richness.