📝 About This Recipe
Transport yourself back to the golden age of the American diner with this quintessential three-scoop masterpiece. Originally invented in 1904, the Banana Split is a symphony of textures and temperatures, balancing the creaminess of premium ice cream with the crunch of roasted nuts and the tartness of macerated cherries. This version elevates the fast-food staple by using artisanal toppings and the perfect 'boat' presentation for a truly nostalgic indulgence.
🥗 Ingredients
The Foundation
- 1 piece Banana (ripe but firm, with no brown spots)
- 1 large scoop Vanilla Bean Ice Cream (high-quality dairy)
- 1 large scoop Dutch Chocolate Ice Cream (rich and dark)
- 1 large scoop Strawberry Ice Cream (preferably with real fruit chunks)
The Signature Sauces
- 2 tablespoons Warm Hot Fudge (thick and glossy)
- 2 tablespoons Strawberry Topping (syrupy with fruit pieces)
- 2 tablespoons Crushed Pineapple Topping (sweetened and drained slightly)
The Garnish
- 1/2 cup Heavy Whipping Cream (whipped to stiff peaks with a touch of sugar)
- 2 tablespoons Dry Roasted Peanuts (unsalted and finely chopped)
- 3 pieces Maraschino Cherries (with stems attached, patted dry)
- 1 teaspoon Rainbow Sprinkles (optional for a festive look)
👨🍳 Instructions
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1
Begin by chilling your serving dish (traditionally a long, oval glass 'boat') in the freezer for 10 minutes to prevent the ice cream from melting too quickly.
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2
Prepare your whipped cream by beating cold heavy cream until stiff peaks form; transfer to a piping bag fitted with a star tip for a professional finish.
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3
Warm the hot fudge in a microwave or small saucepan until it is pourable but not boiling hot.
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4
Peel the banana and slice it lengthwise down the middle into two long halves using a sharp paring knife.
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5
Place the two banana halves against the sides of the chilled bowl, leaving a wide channel in the center for the ice cream.
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6
Place one scoop of vanilla ice cream in the center of the dish, flanked by the chocolate scoop on one side and the strawberry scoop on the other.
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7
Drizzle the warm hot fudge generously over the chocolate ice cream scoop.
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8
Spoon the crushed pineapple topping over the vanilla ice cream scoop in the center.
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9
Ladle the strawberry topping over the strawberry ice cream scoop.
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10
Pipe three large rosettes of whipped cream—one on top of each ice cream scoop.
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11
Sprinkle the chopped peanuts evenly over the entire dessert, ensuring some stick to the whipped cream.
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12
Gently place one maraschino cherry on the apex of each whipped cream mound.
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13
Finish with a light dusting of rainbow sprinkles if desired, and serve immediately with a long-handled spoon.
💡 Chef's Tips
Use a firm banana; if it's too soft, it will mush under the weight of the ice cream. Temper your ice cream by letting it sit on the counter for 3-5 minutes before scooping to get those perfect, round spheres. Pat the cherries dry with a paper towel before placing them on the whipped cream to prevent red juice from bleeding into the white cream. For an extra touch of luxury, toast the chopped peanuts in a dry pan for 2 minutes until fragrant before topping. If you don't like pineapple, butterscotch sauce is a fantastic traditional alternative for the center scoop.
🍽️ Serving Suggestions
Pair with a tall glass of ice-cold sparkling water to cleanse the palate between bites. Serve alongside a classic malted milkshake for the ultimate diner experience. For a modern twist, add a small pinch of sea salt over the chocolate and fudge section. Great for sharing between two people with two long-handled 'soda spoons'. Accompany with a side of extra napkins—this delicious dessert can get messy!