Banana Split Dessert Kabobs: Summer Magic on a Stick!
Picture this: a sunny summer afternoon, the smell of melted chocolate wafting through the air, and a kitchen counter covered in rainbow-colored fruit, brownie chunks, and giggles. That’s exactly how my grandkids and I spent last July, creating what’s now my go-to party hit—Banana Split Dessert Kabobs. These skewers are like edible confetti: vibrant, fun, and guaranteed to spark joy (and maybe a whipped cream fight). Perfect for BBQs, birthdays, or when you just want to turn Tuesday into a celebration, these kabobs are messy, magical, and *so* easy. Let’s get skewering!
The Day We Turned Chaos Into Dessert Art
It all started when my 6-year-old granddaughter, Lily, declared, “Grandma, let’s make dessert… but *cooler*.” Challenge accepted! We raided the fridge and pantry, grabbing strawberries, pineapple, brownies (leftover from my infamous midnight baking session), and bananas. The kids insisted we add “something crunchy” (enter: peanuts) and “lots of chocolate, duh!” (Cue candy melts.)
What followed was pure chaos—banana slices flying, pineapple juice on the ceiling, and a whipped cream mustache contest. But when we slid those kabobs onto plates at our family BBQ? Silence. Then: “Can I have three more?!” Now, these kabobs are our summer tradition. Pro tip: Wear washable clothes. Trust me.
Ingredients (Makes 6 Kabobs)
- 12 small strawberries – Sweet, juicy, and oh-so-summery. Swap with raspberries if you’re feeling fancy!
- 12 pineapple chunks (1-inch, patted dry) – Blot ’em! Wet fruit = sad, soggy brownies.
- 12 brownie chunks (1-inch) – Use leftovers or grab store-bought. No judgment here!
- 2 small bananas – Cut into 1-inch pieces. Dunk in lemon juice if prepping ahead to avoid browning.
- ¼ cup chocolate candy melts – Melts like a dream. Dark chocolate chips work too!
- ¼ cup finely chopped peanuts – Allergy? Use crushed pretzels or skip ’em.
- Whipped cream – The dip of champions. Coconut whip for a vegan twist!
- 6 wooden skewers – Soak in water for 10 minutes to prevent scorching on the grill (optional).
Step-by-Step: Let’s Build Some Joy!
Step 1: Wash those strawberries like you’re scrubbing away Monday blues. Dry thoroughly—nobody likes a watery kabob. Remove the tops (save ’em for smoothies!).
Step 2: Assemble your squad. Thread skewers in this order: strawberry → pineapple → banana → brownie. Repeat twice per skewer. Why? Balance! Sweet, tart, creamy, fudgy—every bite’s a party.
Chef Hack: Let the kids take charge here! It’s like edible LEGOs. Messy? Absolutely. Memorable? 100%.
Step 3: Line a baking sheet with parchment. Arrange skewers like sunbathers at the beach. No overlapping—they need personal space.
Step 4: Melt candy melts in 15-second bursts. Pour into a zip-top bag, snip the corner, and drizzle like Jackson Pollock. Pro move: Swirl the skewers for full coverage.
Step 5: Sprinkle peanuts while the chocolate’s wet. Channel your inner pastry chef—precision optional, enthusiasm mandatory.
Step 6: Chill for 10 minutes. Resist nibbling. (Or don’t—I won’t tell.)
Step 7: Serve with whipped cream on the side for dipping, dunking, or dolloping. Cue the “oohs” and “ahhs.”
Serving: Dip, Dunk, Devour!
Arrange kabobs on a platter with a bowl of whipped cream in the center. Add rainbow sprinkles, mini chocolate chips, or crushed graham crackers for DIY toppings. Garnish with mint leaves if you’re feeling ~fancy~. Bonus points for serving with mini milkshakes!
Mix It Up! 5 Fun Twists
- Vegan Vibes: Use dairy-free chocolate and coconut whipped cream.
- Gluten-Free: Swap brownies for GF blondies.
- Campfire Style: Add marshmallows! Toast skewers lightly before assembling.
- Tropical: Swap pineapple with mango, add shredded coconut.
- Protein Power: Dip in Greek yogurt instead of whipped cream.
Chef’s Notes: Lessons From the Whipped Cream Wars
Over the years, we’ve learned: (1) Skewer assembly is an Olympic sport for kids. (2) Always double the recipe—they disappear FAST. (3) For adult parties, add a drizzle of caramel or a sprinkle of sea salt. And yes, that one time we used watermelon instead of pineapple? Disaster. Stick to firmer fruits, friends.
FAQs: Your Kabob Questions, Answered!
Q: Can I make these ahead?
A: Prep ingredients 4 hours early, but assemble last minute. Bananas get mushy!
Q: Nut allergies?
A: Skip peanuts! Try crushed cookies or sunflower seeds.
Q: Help! My chocolate won’t drizzle!
A: Too thick? Add a teaspoon of coconut oil. Too runny? Chill longer!
Q: Can I grill these?
A: YES! Lightly grill pineapple and bananas first for a smoky twist.
Nutritional Info (Per Kabob)
Calories: 148 kcal | Carbs: 21g | Fat: 7g | Protein: 3g | Vitamin C: 28% | Potassium: 10%
Print
Banana Split Dessert Kabobs
- Total Time: 20 minutes
- Yield: 6 Kabobs
Ingredients
• 12 small strawberries
• 12 pineapple chunks (1-inch, patted dry)
• 12 brownie chunks (1-inch)
• 2 small bananas (cut into 1-inch pieces)
• ¼ cup chocolate candy melts
• ¼ cup finely chopped peanuts
• Whipped cream (for dipping)
• 6 wooden skewers
Instructions
Wash and dry strawberries, remove tops.
Assemble each skewer with 2 pieces of each: strawberry, pineapple, banana, and brownie.
Place on a parchment-lined baking sheet.
Melt candy melts and drizzle over skewers using a bag with the corner snipped.
Sprinkle with chopped nuts.
Chill until ready to serve.
Serve with whipped cream on the side for dipping.
- Prep Time: 20 minutes
Nutrition
- Calories: 148 per kabob
- Fat: 7g per kabob
- Carbohydrates: 21g per kabob
- Protein: 3g per kabob
There you have it, foodie friends—a dessert that’s as fun to make as it is to eat. Now go grab those skewers and make some memories (and maybe a little mess). Tag me in your creations—I live for your kitchen wins! 👩🍳💖
