📝 About This Recipe
Transport yourself back to the golden age of American diners with this quintessential three-scoop masterpiece. Created in 1904, the Banana Split is the crown jewel of ice cream parlors, layering creamy vanilla, rich chocolate, and sweet strawberry ice cream between a perfectly ripened banana. Drenched in three distinct syrups and crowned with clouds of whipped cream, it is a symphony of textures and nostalgic flavors that defines the American dessert experience.
🥗 Ingredients
The Foundation
- 1 piece Banana (ripe but firm with no brown spots)
- 1 large scoop Vanilla Bean Ice Cream (high-quality premium brand)
- 1 large scoop Chocolate Ice Cream (dark or Dutch-processed for richness)
- 1 large scoop Strawberry Ice Cream (preferably with real fruit chunks)
The Classic Syrups
- 2 tablespoons Chocolate Fudge Sauce (warmed slightly)
- 2 tablespoons Strawberry Topping (macerated berries in syrup)
- 2 tablespoons Crushed Pineapple Topping (canned crushed pineapple in juice or light syrup)
Garnish and Finish
- 1/2 cup Heavy Whipping Cream (whipped to stiff peaks with a touch of sugar)
- 2 tablespoons Walnuts (chopped and lightly toasted)
- 3 pieces Maraschino Cherries (stems on, patted dry)
- 1 teaspoon Rainbow Sprinkles (optional, for a festive touch)
👨🍳 Instructions
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1
Chill your serving vessel, preferably a long, glass 'boat' dish, in the freezer for 10 minutes prior to assembly to prevent the ice cream from melting too quickly.
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2
Prepare your whipped cream by beating the heavy cream until stiff peaks form; transfer to a piping bag fitted with a star tip for a professional look.
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3
Peel the banana and slice it lengthwise down the center into two long halves.
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4
Place the two banana halves against the sides of the chilled dish, leaving a wide channel in the center for the ice cream.
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5
Place one large scoop of vanilla ice cream in the center of the dish.
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6
Place the scoop of chocolate ice cream on one side of the vanilla, and the strawberry scoop on the other side.
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7
Drizzle the warm chocolate fudge sauce specifically over the vanilla ice cream scoop.
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8
Spoon the strawberry topping over the chocolate ice cream scoop (the contrast in flavors is traditional).
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9
Ladle the crushed pineapple topping over the strawberry ice cream scoop.
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10
Pipe three generous mounds of whipped cream—one on top of each ice cream scoop.
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11
Sprinkle the chopped toasted walnuts evenly over the entire dessert for a salty, crunchy contrast.
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12
Gently place one maraschino cherry on the peak of each whipped cream mound.
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13
Add a final dusting of rainbow sprinkles if desired and serve immediately with a long-handled soda spoon.
💡 Chef's Tips
Select a banana that is yellow with just a few green tinges at the stem to ensure it holds its shape. Always use a hot scoop (dipped in warm water) to get perfectly round, smooth spheres of ice cream. Toast your walnuts in a dry pan for 2-3 minutes until fragrant to dramatically improve the flavor profile. If you want an even more authentic experience, ensure the pineapple topping is slightly chilled while the fudge is warm. Avoid over-ripe bananas as they will turn mushy and weep liquid into the bottom of the dish.
🍽️ Serving Suggestions
Pair with a tall glass of ice-cold whole milk to cleanse the palate between bites. Serve alongside a classic Malted Milkshake for the ultimate diner indulgence. Provide extra long-handled spoons if sharing, as the 'boat' can be deep. A side of hot black coffee balances the intense sweetness of the syrups perfectly.