Classic Banana Split
The soda-fountain favorite: a split banana topped with three scoops of vanilla ice cream, strawberry sauce, pineapple, and hot fudge-style chocolate sauce, then finished with whipped cream, nuts, and cherries. Made from scratch toppings, assembled in 10 minutes.
- Prep
- 22 min
- Cook
- 5 min
- Wait
- 30 min
- Total
- 57 min
- Makes
- 4 banana splits
Steps
Before you start
- Chill four shallow serving dishes (or long boat dishes) in the freezer for 30 minutes so the ice cream melts slowly. The strawberries and other toppings are prepared while the dishes chill.
- Use bananas that are yellow and firm with only a few brown freckles; very ripe bananas turn mushy when split.
- Let the ice cream sit on the counter for 5 minutes before scooping so it scoops cleanly.
- Make the chocolate sauce first and keep it warm; assemble everything quickly and serve at once.
Chill the dishes
- Place four long shallow serving dishes in the freezer.
- Leave them for 30 minutes while you make the toppings in the next steps.
- Keep the ice cream in the freezer for now; you will soften it just before scooping.
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Ready when: Dishes feel very cold to the touch
Tip: Start the strawberries and chocolate sauce right away so all the waiting overlaps.
Macerate the strawberries
- In a small bowl, stir the chopped strawberries with the sugar and lemon juice.
- Mash about a third of them with a fork to release juice.
- Let stand while the dishes chill, stirring once or twice, at least 15 minutes.
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Ready when: Berries are glossy and sitting in a pool of red syrup
Make chocolate sauce
- Heat the ½ cup (120 ml) cream and corn syrup in a small saucepan over medium heat until steaming and small bubbles form at the edge, about 3 minutes.
- Do not boil.
- Remove from the heat, add the chopped chocolate, and let sit 1 minute.
- Whisk gently until smooth and glossy, then stir in the vanilla.
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Ready when: Sauce is smooth, shiny, and pours in a thick ribbon
Tip: If it seems too thick after cooling slightly, whisk in 1 teaspoon of warm cream.
Whip the cream
- In a chilled bowl, beat the ¾ cup (180 ml) cold cream with the powdered sugar on medium-high speed until soft-medium peaks form, 1½ to 2 minutes.
- The peaks should hold their shape but the tip should curl slightly.
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Ready when: Cream mounds on the whisk and holds a soft peak
Tip: Stop as soon as peaks form; over-whipped cream turns grainy.
Split the bananas
- Just before serving, peel the bananas and cut each in half lengthwise with a paring knife.
- Lay two halves, cut side up, side by side in each chilled dish.
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Ready when: Banana halves lie flat and cradle the ice cream
Tip: Cut bananas at the last minute; they brown within about 15 minutes.
Scoop the ice cream
- Let the ice cream sit on the counter for about 5 minutes until scoopable.
- Place three ¼-cup scoops of vanilla ice cream in a row between the banana halves in each dish.
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Ready when: Three rounded scoops sit evenly between the bananas
Tip: Dip the scoop in warm water between scoops for neat balls. Don't leave the ice cream out more than 5 minutes; it should be scoopable, not soupy.
Add the toppings
- Spoon the strawberries over the first scoop, the drained pineapple over the middle scoop, and drizzle the warm chocolate sauce over the third scoop and across the bananas.
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Ready when: Each scoop has its own distinct topping
Tip: Drain the pineapple well in a sieve, pressing lightly, so it doesn't thin the sauces.
Finish and serve
- Pipe or spoon whipped cream on top of each scoop.
- Sprinkle with chopped peanuts if using, and crown each dish with a cherry, stem up.
- Serve immediately with long spoons.
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Ready when: Whipped cream peaks sit on each scoop with a cherry on top
Tip: Serve within 5 minutes; the ice cream starts melting quickly.
Good to know
Tips
- Chilled dishes and a quick assembly are the secret to a split that doesn't turn into soup.
- Use firm, just-ripe bananas; they hold their shape and cut cleanly.
- Let the chocolate sauce cool a minute or two before pouring so it doesn't melt the ice cream instantly.
- For a warm twist, brush the banana halves with butter and brown them in a skillet for 1 minute per side.
Make ahead
Make the chocolate sauce up to 5 days ahead and refrigerate; rewarm gently in the microwave in 10-second bursts. The strawberry topping can be made 1 day ahead and refrigerated. Whip the cream up to 2 hours ahead and keep chilled.
Storage & reheating
Assembled banana splits should be eaten right away and do not store well. Refrigerate leftover chocolate sauce in a sealed jar up to 5 days and strawberry topping up to 2 days. Whipped cream keeps 1 day covered in the fridge. Rewarm leftover chocolate sauce gently in the microwave in 10-second bursts. Do not freeze assembled splits or cut bananas.
Substitutions
- vanilla ice cream → chocolate and strawberry ice cream (the Neapolitan style). Traditional splits often use one scoop each of vanilla, chocolate, and strawberry.
- fresh strawberries → 1 cup (about 300 g) store-bought strawberry sundae topping. Skip the sugar and lemon juice.
- roasted salted peanuts → chopped toasted walnuts or pecans. Use any nut you like, or omit for a nut-free version.
- semisweet chocolate → 1 cup (about 300 g) store-bought chocolate fudge sauce. Warm slightly before drizzling; skip the cream, corn syrup, and vanilla.
