📝 About This Recipe
Born in 1904 in Latrobe, Pennsylvania, the Banana Split is the quintessential American sundae, offering a symphony of textures and temperatures. This version stays true to its heritage, featuring a ripe banana cradling a trio of classic ice cream flavors topped with traditional fruit sauces and velvety hot fudge. It is a decadent, nostalgic masterpiece that balances the creaminess of dairy with the brightness of fresh fruit and the crunch of toasted nuts.
🥗 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 (containing real fruit pieces)
The Traditional Toppings
- 2 tablespoons Pineapple Topping (crushed pineapple in syrup)
- 2 tablespoons Strawberry Sauce (macerated strawberries or syrup)
- 2 tablespoons Hot Fudge (warm and thick)
The Garnish
- 1/2 cup Whipped Cream (freshly whipped with a touch of sugar)
- 2 tablespoons Crushed Peanuts (dry roasted and salted)
- 3 pieces Maraschino Cherries (with stems attached)
- 1 teaspoon Rainbow Sprinkles (optional for color)
👨🍳 Instructions
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1
Chill your serving dish (ideally an oval 'boat' glass or ceramic 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 workspace by having all sauces, nuts, and cherries ready for quick assembly.
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3
Peel the banana and slice it lengthwise into two long halves using a sharp paring knife.
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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, between the banana halves.
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6
Place a scoop of chocolate ice cream on one side of the vanilla scoop, and the strawberry ice cream on the other side.
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7
Drizzle the crushed pineapple topping specifically over the vanilla ice cream scoop.
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8
Spoon the strawberry sauce over the strawberry ice cream scoop, ensuring some fruit chunks sit right on top.
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9
Pour the warm hot fudge over the chocolate ice cream scoop, allowing it to ribbon down the sides.
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10
Pipe or spoon three generous dollops of whipped cream—one on top of each scoop of ice cream.
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11
Sprinkle the crushed roasted peanuts evenly over the entire sundae for a salty, crunchy contrast.
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12
Place one maraschino cherry on top of each whipped cream peak.
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13
Add rainbow sprinkles if desired and serve immediately with a long-handled soda spoon.
💡 Chef's Tips
Use a banana that is yellow with just a few brown speckles; if it is too green, it lacks sweetness, and if too ripe, it won't hold its shape. Always warm your fudge slightly—the contrast between the hot sauce and freezing ice cream is essential for the experience. For the best texture, toast your peanuts in a dry pan for 2 minutes before crushing to release their natural oils. If you want a professional look, use a piping bag with a star tip for the whipped cream dollops.
🍽️ Serving Suggestions
Serve with a tall glass of ice-cold sparkling water to cleanse the palate between bites. Pair with a classic malted milkshake on the side for the ultimate retro diner experience. Add a wafer cookie or a 'pirouette' chocolate stick tucked into the whipped cream for extra height and crunch. Provide extra napkins and long spoons, as this is a delightfully messy dessert to share.