The Ultimate Banana Split

Layers of fresh banana, ice cream, hot fudge, strawberry sauce, whipped cream, nuts, sprinkles, and a cherry on top. It's the ultimate summer dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 1005

Author Annalise Sandberg

Ingredients

For the banana splits:

2 bananas , sliced lengthwise
2 scoops chocolate ice cream
2 scoops vanilla ice cream
2 scoops strawberry ice cream
Hot fudge sauce , recipe follows
Strawberry sauce , recipe follows
Whipped cream , recipe follows
Chopped nuts
Sprinkles
Maraschino cherries

For the hot fudge:

¼ cup unsweetened cocoa powder , not dutch process (21 grams)
⅓ cup packed light or dark brown sugar (71 grams)
½ cup light corn syrup (115 ml)
⅔ cup heavy cream (160 ml)
¼ teaspoon salt
6 ounces bittersweet or dark chocolate , chopped (170 grams)
2 tablespoons unsalted butter , cubed (28 grams)
1 teaspoon vanilla extract

For the strawberry sauce:

1 pound strawberries , hulled (455 grams)
Zest and juice of 1 lemon
¼ cup granulated sugar (50 grams)
1 tablespoon grand marnier or other orange liqueur , optional

For the whipped cream:

1 cup heavy whipping cream (237 ml)
2 tablespoons granulated sugar (25 grams)
1 teaspoon vanilla extract

Instructions

To make the fudge sauce:

Combine the cocoa powder, brown sugar, corn syrup, heavy cream, salt, and chopped chocolate in a medium saucepan over medium high heat. Bring to a boil and cook for 5 minutes, stirring frequently. Remove from heat and stir in the butter and vanilla.
Serve warm. Store leftovers in the fridge.

To make the strawberry sauce:

Purée the strawberries and lemon juice. Pour into a small saucepan and add the sugar and lemon zest. Bring to a boil, stirring to dissolve the sugar. Simmer for 10-15 minutes until slightly thickened. Remove from heat and add the orange liqueur, if using.
Serve warm or cold. Store leftovers in the fridge.

To make the whipped cream:

Beat the heavy whipping cream until thickened. Add the sugar and vanilla and beat just to stiff peaks. Use immediately.

To assemble the banana splits:

In either 2 small bowls or 1 larger bowl, lay down the sliced bananas. Cover with the scoops of ice cream. Drizzle with hot fudge and strawberry sauce. Top with whipped cream and sprinkle with nuts and sprinkles. Place a maraschino cherry on top. Serve immediately.

Notes

The hot fudge sauce is adapted from The Gourmet Cookbook.

Nutrition