Tiny banana split

Ingredients:

• 115 g dark chocolate, chopped
• 3 small bananas
• 1/3 cup walnuts, finely chopped
• 1/3 cup heavy cream
• 2 teaspoons pineapple jam
• 12 maraschino cherries, halved
• Multi-colored confectionery sprinkles in small balls for decoration
• Special equipment: a pastry bag with a large star tip

Preparation:

1. Line a baking sheet with parchment paper. Place the chocolate in a small microwave-safe bowl and melt it, heating in 30-second intervals, stirring after each, until the chocolate is smooth. Pour the melted chocolate into a mug.
2. Place the walnuts in another small bowl. Peel the bananas, trim both ends, and cut each banana into 6 2-inch (5-cm) pieces. Dip each slice halfway in chocolate and let the excess drip back into the mug. Roll the chocolate-covered side in walnuts and place on the prepared baking sheet. Freeze until the chocolate hardens. Bananas can be kept in the freezer for up to 2 hours..
3. In a small bowl, whip the cream until soft peaks form. Add the pineapple jam and stir to combine. Transfer the mixture to a piping bag fitted with a large star tip. Pipe cream onto the top of each banana slice to create a fun beret. Decorate with a cherry as a pom-pom and sprinkle with rainbow confetti. These dashing little guys would look great at a children's party, surrounded by other fruity desserts.