When it’s too hot to turn on the oven, and you’ve still got a potluck to show up to, banana split skewers are the dessert that saves you. It is fruit and chocolate on a stick, ready in about ten minutes. There is no oven and no bowls of melting ice cream.
Every potluck needs someone to bring dessert, and banana split skewers are how I say yes without spending my whole afternoon on it. And these are the rare desserts my kids will actually make for me.
That’s the real selling point: this one runs itself. Kids can build the skewers, so you’re not stuck doing it all. The fruit travels well in a cooler, which makes it easy to carry to a barbecue or a pool day. And because nothing here needs baking, you’re not standing over a hot stove in the heat of the summer.
Plus, it’s mostly fruit. You get bananas, strawberries, and pineapple doing most of the work, so this lands closer to a snack than a sugar bomb. The chocolate is a drizzle, not a coating. It is enough to make it feel like a treat, without being overwhelming.
I’ll show you the simple steps, along with how to keep the bananas from browning, and a couple of ways to switch up the toppings so they fit whatever crowd you’re feeding. Once you see how easy these are, you’ll never look at banana splits the same way again.
Looking for more easy, fruit-centered desserts? Try blueberry cobbler, mango mini cheesecakes, or fruit pizza.
Ingredient Notes
For exact amounts needed see the recipe card below
- Bananas: I like to use bananas that are just ripe with a hint of green at the stem. They hold up better on the skewers and won’t turn to mush when you’re threading them.
- Strawberries: Look for medium-sized berries that aren’t too large, or they’ll overpower everything else on the skewer.
- Pineapple chunks
- Maraschino cherries
- Chocolate sauce
How to Make Banana Split Skewers
- Peel the bananas and slice them into ½-inch thick rounds. Wash your strawberries under cold water and hull them by cutting out that white core at the top. Drain the cherries and pat them dry.
- Open your can of pineapple chunks and pour them into a colander to drain off the excess juice. Give them a minute to dry while you gather your skewers.
- Take a 6-inch skewer and thread a banana slice onto it first.
- Follow the banana with a whole strawberry, then add a chunk of pineapple.
- Finish each skewer with a maraschino cherry at the very top.
- Place all your finished skewers on a serving plate. Right before you bring them out, drizzle chocolate sauce over the top in a zigzag pattern.
Serving Ideas
Banana split skewers are pretty much a complete dessert on their own, but that doesn’t mean you can’t have fun with them. I love serving these at parties because they look elegant without requiring any actual fancy cooking skills.
The chocolate sauce is non-negotiable in my house. I drizzle it generously over each skewer right before serving, and I might add a little extra on the side for dipping because, well, chocolate. If you want to get creative, try a white chocolate drizzle too.
These work beautifully as:
- A light dessert after a summer dinner
- Poolside snacks on hot days
- Party appetizers that feel indulgent but aren’t heavy
- A fun after-school treat that doesn’t require heating the kitchen
How to Store
If you make these ahead, store them in an airtight container in the refrigerator for up to 2 hours before serving. The banana will start to brown after that, and while it still tastes fine, it doesn’t look quite as appealing.
But don’t drizzle the chocolate sauce until right before serving. Keep the chocolate sauce in a separate container and add it just as you’re about to serve.
If you’ve got leftovers, you can refrigerate the skewers without the chocolate for up to 1 day. Just add the sauce fresh when you pull them out.
Don’t try to make these the night before. The bananas will brown significantly overnight, even in the fridge, and the whole appeal of these skewers is their bright, fresh appearance. Stick with the 10-minute prep time and make them shortly before you plan to serve them.
Tips & Tricks
Be sure to check out the step by step instructions
- Having everything ready before you start assembling makes this recipe so much smoother. Slice all your bananas, hull those strawberries, pat the cherries dry, and drain that can of pineapple before you even think about grabbing a skewer.
- Firm bananas are your friend here. If your bananas are too ripe, they’ll turn to mush the second you try to thread them onto a skewer. Look for bananas that are yellow with just a hint of green at the stem. They should feel firm when you gently squeeze them, not soft or mushy. Save the mushy bananas for banana bread.
- While I love the classic banana split combo, you can absolutely swap in other fruits. Try blackberries or raspberries in place of strawberries, and add some kiwi slices or mandarin orange segments.
- You can use caramel sauce, strawberry sauce, hot fudge, or any combination of them instead of the chocolate sauce.
- Six-inch wooden skewers are perfect for this recipe. They’re long enough to hold all the fruit but short enough for everyone to handle easily.
Reader Questions
Absolutely! Fresh pineapple actually works great. Just cut it into chunks about the same size as the canned variety so everything stays proportional on your skewer.
Not at all. I know some people aren’t fans of maraschino cherries (my husband thinks they taste like “weird candy”). You can use fresh cherries when they’re in season, or skip them entirely and finish with an extra strawberry. Raspberries or blackberries also make a nice topper.
Yes! This is actually one of my favorite recipes to make with kids because it’s basically edible crafts. Just supervise the skewer threading part, especially with younger children. You might want to do the banana slicing yourself, but kids can definitely handle washing strawberries and threading fruit.
They’re fruit on a stick, so they’re definitely healthier than actual banana splits with ice cream. That said, the chocolate sauce and maraschino cherries add sugar. If you’re looking to keep things lighter, skip the chocolate sauce or use less and opt for fresh cherries instead of maraschino cherries.
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Banana Split Skewers Recipe
Ingredients
- 2 bananas
- 12 strawberries
- 1 can pineapple chunks
- 12 maraschino cherries
- Chocolate sauce for serving
Instructions
- Slice the bananas into ½-inch thick slices. Wash and hull the bananas.
- Thread a banana on a 6-inch skewer, followed by a strawberry and a pineapple chunk.2 bananas, 12 strawberries, 1 can pineapple chunks
- Finish with a maraschino cherry.12 maraschino cherries
- Put the finished skewers on a plate and drizzle with chocolate sauce when serving.Chocolate sauce
Notes
- Having everything ready before you start assembling makes this recipe so much smoother.
- Don’t try to make these the night before. The bananas will brown significantly overnight, even in the fridge, and the whole appeal of these skewers is their bright, fresh appearance. Stick with the 10-minute prep time and make them shortly before you plan to serve them.
- If your bananas are too ripe, they’ll turn to mush the second you try to thread them onto a skewer. Look for bananas that are yellow with just a hint of green at the stem.
- While I love the classic banana split combo, you can absolutely swap in other fruits. Try blackberries or raspberries in place of strawberries, and add some kiwi slices or mandarin orange segments.
- You can use caramel sauce, strawberry sauce, hot fudge, or any combination of them.
- Six-inch wooden skewers are perfect for this recipe. They’re long enough to hold all the fruit but short enough for everyone to handle easily.
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Nutrition Information
Nutrition facts are estimates.
