Today is National Banana Split Day and I’m celebrating, are you??? The ice cream sundae has been a summertime dessert treat for generations and with the addition of some fruit, the banana split is a healthy alternative! I can’t think of a better way to wrap up summer… delish!
While ice cream sundaes are made with a variety of ice cream flavors and toppings, the classic banana split is one scoop each of vanilla, chocolate and strawberry ice cream, and topped with strawberry and pineapple sauces, chocolate syrup or hot fudge, whipped cream, nuts, a cherry (or two) and the pièce de résistance, the potassium laden banana.
recipe for classic banana splits serves 2 (or more if you share)
prep time: 5 min
vanilla ice cream
chocolate ice cream
strawberry ice cream
chocolate syrup or hot fudge sauce (recipe below)
2 bananas, peeled and halved lengthwise
chopped walnuts or nuts of choice
Place one scoop of each flavor ice cream in a large dish or sundae boat.
Place the banana slices on each side of the ice cream.
Generously top the strawberry ice cream with the strawberry sauce, the vanilla with the pineapple sauce and the chocolate with the chocolate sauce or hot fudge.
Swirl whipped cream over the top of each scoop, sprinkle with chopped nuts and finish with a few maraschino cherries. Enjoy!
recipe for hot fudge sauce yields 2 cups
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup heavy cream
1/4 cup plus 2 tablespoons light corn syrup
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
pinch of salt
In the top of a double boiler over briskly simmering water, combine the cocoa powder and sugar and whisk to combine.
Add the heavy cream and corn syrup and whisk until smooth.
Cook, whisking constantly, until mixture is hot, thick and creamy, 3 to 5 minutes.
Add the chocolate, butter, vanilla and salt and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes.
Keep warm until ready to serve.