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hooray for national banana split day!

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!


banana split


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)
strawberry sauce
pineapple sauce
2 bananas, peeled and halved lengthwise
chopped walnuts or nuts of choice
whipped cream
maraschino cherries

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.

note: the sauce may be prepared up to several weeks in advance and reheated gently in a double boiler or in the microwave (on medium heat) before serving.

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Sandra Scholz - October 10, 2011 - 11:45 am

Thanks for the beautiful photo’s and the recipe for Hot Fudge Sauce. You have a great eye for turning food into art. Also your cookbook and website are very appealing to look at! Thanks and please continue to add things…you have a real winning business happening here.
I am living in a furnished duplex temporarily while my husband does a 9 month job in Vancouver BC…Once I am back in my home in Michigan, I will for sure order from you! I love your gift ideas! Hang in there and keep up the great work!
I will also post your site on my facebook page. I have hundreds of friends on there and would be happy to advertise for you. Have a wonderful day!
Sandi Scholz

Stephanie - October 10, 2011 - 5:50 pm

Hi Sandi!
Thank you for your kind words about my work and site! I envy you in your present location of Vancouver – beautiful city, wonderful restaurants and a foodie place I hope to visit soon! I wish you the best in your relocation and thanks for stopping by…

[…] (The photo of this delectable banana split comes from the talented food photographer, Stephanie Salo at lensandladle.com.) […]

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