Baked Banana Splits

Total Time
45 min
15 min
30 min
Here's a healthy take on a banana split. Change 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® Sweetener, no calorie, packets

2 Tbsp, divided

ground cinnamon

½ tsp

fat-free ricotta cheese

1 cup(s)

vanilla extract

1 tsp

fresh raspberries

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. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
  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.

A happier, healthier you starts here