Photo of Baked banana splits by WW

Baked banana splits

Total Time
45 min
15 min
30 min
Here's a healthy take on a banana split that's incredibly easy to put together. The best part is that you only need less than an hour as well as seven ingredients to make it, including the bananas of course. And, because the canned pineapple is already sweet enough, you could even omit the Splenda in Step 2 if you prefer. The ricotta is flavored with some more Splenda and vanilla extract before dolloping onto the bananas and pineapple mixture for a wonderfully flavorful treat. You can change up the flavor by substituting other extracts—such as almond, maple, rum, or orange—for the vanilla.


Cooking spray

1 spray(s)


4 large, ripe, peeled

Crushed pineapple canned in juice

8 oz, drained

Splenda No Calorie sweetener packets

2 Tbsp, divided

Ground cinnamon

½ tsp

Fat free ricotta cheese

1 cup(s)

Vanilla extract

1 tsp


1 cup(s)


  1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
  2. In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes.
  3. Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
  4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.