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Blue Ginger Asian Banana Split

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“Ming’s delightful, whimsical fusion dessert. The coconut sorbet is posted here on Zaar. If need be, canned crushed pineapple in its own juice may be substituted for fresh. The sorbet, the compote and the cherries may all be prepared in advance.”

Ingredients Nutrition

  • 1 pint coconut sorbet
  • For the Compote
  • 12 cup sugar
  • 3 tablespoons sugar
  • 34 cup water
  • 2 tablespoons fresh ginger, minced
  • 14 stalk lemongrass, roughly chopped
  • 12 vanilla bean, split
  • 14 fresh pineapple, peeled, cored, and diced into tiny pieces
  • For the Cherries
  • 12 cup dried cherries
  • 12 cup sugar
  • 12 cup water
  • For the Bananas
  • 8 medium bananas, peeled, halved lengthwise
  • 12 cup sugar
  • For Garnish
  • 14 cup toasted slivered almonds
  • 12 cup sweetened whipped cream


  1. For the Compote:
  2. Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
  3. Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
  4. For the Cherries:
  5. Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
  6. Remove from heat and reserve.
  7. For the Bananas:
  8. Preheat the Broiler.
  9. Coat the bananas with sugar.
  10. Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
  11. To assemble:
  12. Arrange two bananas (4 halves) on each of four plates.
  13. Place two scoops of sorbet on each plate.
  14. Spoon ¼ of the compote over each plate.
  15. Scatter ¼ of the cherries over each plate.
  16. Garnish with almonds and whipped cream.
  17. Indulge.

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