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Banana Split Kabobs

Fun, handheld dessert skewers that transform the classic ice cream parlor favorite into a colorful treat perfect for summer gatherings and kids.
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Prep Time 20 minutes
Servings: 12
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 large ripe bananas, peeled and cut into 1-inch pieces
  • 1 cup fresh strawberries, hulled and halved
  • 1 cup fresh pineapple chunks
  • 1 cup mini marshmallows
  • 1/2 cup maraschino cherries, drained
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup chocolate chips
  • 1/4 cup chopped nuts (optional)
  • 12-15 wooden skewers

Method
 

  1. Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. The mixture should be thick enough to coat the fruit but not too stiff.
  2. Cut bananas into uniform pieces to prevent browning and ensure even assembly. Pat strawberries and pineapple chunks dry with paper towels to help the cream mixture adhere better.
  3. Thread fruit alternately onto skewers, creating colorful patterns. Start with a strawberry, followed by banana, pineapple, marshmallow, and cherry. Repeat the pattern, leaving space at both ends for easy handling. Each skewer should hold about 6-8 pieces total.
  4. Gently roll each assembled kabob in the cream cheese mixture, ensuring all fruit pieces get coated. Use a spoon to help distribute the mixture evenly.
  5. Immediately roll coated kabobs in chocolate chips and chopped nuts if using. Place finished kabobs on a parchment-lined baking sheet.
  6. Chill for 30 minutes before serving for best results.

Notes

Refrigerate assembled kabobs for up to 24 hours covered with plastic wrap. For best texture and flavor, serve within 4-6 hours of assembly. Don't use overripe bananas that will fall apart. Lightly brush banana pieces with lemon juice to prevent browning. Pat fruit dry before assembly to help cream mixture adhere better.