Introduction

The classic banana split is a nostalgic treat that combines fresh fruit, creamy ice cream, and rich sauces for a delightful dessert. This recipe elevates the traditional sundae with homemade strawberry or pineapple syrup, luscious hot fudge, and fluffy banana whipped cream. Perfect for sharing or indulging solo, it’s sure to satisfy any sweet craving.

A white bowl holds a banana split dessert showing three sections of banana at the bottom, each topped with a scoop of ice cream in light and dark brown shades. On top of each scoop is a swirl of white whipped cream sprinkled with colorful, small candy sprinkles. Each whipped cream swirl is crowned with a shiny red maraschino cherry with long stems. Small pieces of walnuts are visible around the edges where the ice cream meets the banana. The background has a soft green color and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. strawberries, chopped

1/4 cup granulated sugar

2 tsp. balsamic vinegar

2 tbsp. water, divided

1/2 tsp. cornstarch

1 lb. pineapple, chopped

2 tsp. fresh lime juice

Pinch of ground cinnamon and/or cayenne pepper

1/2 cup plus 2 tbsp. granulated sugar

1/2 cup whole milk

Pinch of kosher salt

1/3 cup unsweetened cocoa powder

1 1/2 oz. unsweetened chocolate, chopped

2 tbsp. butter, cut into small cubes

1 cup heavy cream

1 tbsp. powdered sugar

1/4 tsp. vanilla extract

5 bananas, divided

12 scoops vanilla, chocolate, and/or strawberry ice cream

Rainbow sprinkles, chopped walnuts, and maraschino cherries, for serving

Instructions

Step 1: Make the strawberry or pineapple syrup by combining the fruit, granulated sugar, vinegar (for strawberries) or lime juice (for pineapple), and 1 tablespoon of water in a medium saucepan over medium heat. Bring to a simmer and cook, mashing occasionally, until the fruit is fully broken down, about 8 to 10 minutes.

Step 2: Strain the syrup, reserving the fruit solids for another use, then return the syrup to the saucepan. In a small bowl, whisk together cornstarch and the remaining 1 tablespoon of water and stir into the syrup. If using pineapple, add cinnamon and cayenne. Simmer for 2 to 3 minutes until thickened, then let cool.

Step 3: Prepare the hot fudge by whisking the granulated sugar, milk, and salt in a medium saucepan over medium-low heat until the sugar dissolves. Simmer until bubbling appears around the edges, about 5 to 6 minutes.

Step 4: Lower the heat and whisk in cocoa powder until smooth and lump-free. Remove from heat and stir in chopped chocolate until fully melted. Let cool for 3 minutes, then add butter cubes one at a time, stirring until melted before adding more. Set aside.

Step 5: Whip the cream by beating heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. In a separate bowl, mash one banana until smooth and fold it into the whipped cream. Transfer to a piping bag fitted with a star tip.

Step 6: Slice the remaining four bananas lengthwise and arrange them in sundae bowls. Place three scoops of your chosen ice cream flavors between the banana slices.

Step 7: Pipe the banana whipped cream over the ice cream. Drizzle with fruit syrup and hot fudge, then garnish with sprinkles, chopped walnuts, and maraschino cherries before serving.

Tips & Variations

For a tangier flavor in the pineapple syrup, increase the lime juice by half a teaspoon.

Substitute the whipped banana cream with plain whipped cream or use flavored cream cheese for a richer topping.

Try adding toasted coconut flakes or crushed cookies as an alternative topping for extra texture.

The syrups can be made in advance and stored in the refrigerator for up to three weeks.

Storage

Store any leftover syrup and hot fudge separately in airtight containers in the refrigerator for up to three weeks. Whipped banana cream is best used fresh but can be refrigerated for up to one day. For leftovers of the assembled banana split, cover tightly and consume within 24 hours, as the banana and whipped cream will lose freshness. Reheat syrup and fudge gently before serving to restore their smooth texture.

FAQs

Can I use frozen fruit instead of fresh for the syrup?

Yes, frozen strawberries or pineapple work well. Thaw before cooking and drain excess liquid to avoid diluting the syrup.

How can I prevent the bananas from browning?

Brush banana slices with a little lemon or lime juice before assembling to slow down browning and keep them looking fresh longer.