Banana Split Recipe

Bananas: Fresh bananas are the base of this dessert, peeled and split lengthwise to hold the ice cream.

Vanilla ice cream: One of the three classic flavors that add creamy sweetness.

Chocolate ice cream: Adds a rich, chocolatey taste that pairs perfectly with the bananas.

Strawberry ice cream: Brings a fruity, refreshing flavor to the mix.

Chocolate syrup: A drizzle of this adds extra chocolate flavor and a little shine.

Whipped cream: Light and fluffy, it tops off the ice cream with a creamy finish.

Maraschino cherries: Bright red cherries that add a pop of color and sweetness on top.

Chopped nuts: Optional, but they add a nice crunch and extra flavor if you like.

One of the little tricks that can make your banana split look extra neat and tasty is how you peel and split the bananas. It might seem simple, but doing it carefully helps everything stay in place and makes your dessert look just right. Here’s how I like to do it:

1. Start by gently peeling the banana from the top down, trying not to squish it.
2. Once peeled, place the banana on a cutting board.
3. Use a knife to carefully slice the banana lengthwise, right down the middle. Try to keep the slices even so they fit nicely on each side of your bowl.
4. If the banana is a little soft, use a gentle sawing motion with the knife instead of pressing straight down.

Taking your time with this step helps the banana hold its shape better when you add the ice cream and toppings. If the slices are uneven or squished, the ice cream might slide off or the whole thing can look messy. Plus, neat slices make it easier to eat without everything falling apart.

I remember the first time I made a banana split, I rushed the peeling and ended up with a mushy mess that was hard to eat. After that, I slowed down and treated the banana like a delicate treasure. It made a big difference! Also, if you want to save time, you can peel the bananas ahead of time and keep them in the fridge so they’re cool and firm when you’re ready to slice.

This little step might seem small, but it really helps your banana split look and taste better, making the whole treat more fun to enjoy.

• bananas - Substitute with plantains: Plantains have a similar texture and can be sweetened to mimic the flavor of bananas.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream provides a creamy texture and a subtle flavor that pairs well with other ingredients.

• chocolate ice cream - Substitute with carob ice cream: Carob ice cream offers a similar chocolate-like flavor but is caffeine-free and often lower in fat.

• strawberry ice cream - Substitute with raspberry sorbet: Raspberry sorbet provides a fruity and refreshing alternative with a similar color and tangy flavor.

• chocolate syrup - Substitute with caramel sauce: Caramel sauce adds a rich, sweet flavor that complements the other ingredients well.

• whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that offers a light and fluffy texture.

• maraschino cherries - Substitute with fresh cherries: Fresh cherries provide a natural sweetness and a more authentic cherry flavor.

• chopped nuts - Substitute with granola: Granola adds a crunchy texture and can be customized with various flavors and ingredients.

• For short-term storage, cover the banana split with plastic wrap or aluminum foil and place it in the refrigerator. This will keep it fresh for up to 24 hours.
• If you plan to store the banana split for a longer period, consider freezing the individual components separately.
  • Slice and freeze the bananas on a baking sheet lined with parchment paper. Once frozen, transfer them to a zip-lock bag.
  • Scoop the ice cream into individual portions and place them in airtight containers or wrap them tightly with plastic wrap.
  • Store the chocolate syrup and whipped cream in their original containers in the refrigerator.
• When ready to enjoy, assemble the banana split by placing the frozen bananas in a bowl, adding the pre-portioned ice cream, and drizzling with chocolate syrup. Top with whipped cream, maraschino cherries, and chopped nuts if desired.
• To maintain the best texture and flavor, avoid refreezing the banana split once it has been assembled and thawed.

• Preheat your oven to 350°F (175°C). Place the leftover banana split in an oven-safe dish. Cover it with aluminum foil to prevent the ice cream from melting too quickly. Heat for about 5-7 minutes, just until the bananas are warm and the ice cream is slightly softened.

• If you prefer using a microwave, place the banana split in a microwave-safe bowl. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until the bananas are warm and the ice cream is slightly melted.

• For a stovetop method, use a double boiler. Place the banana split in a heatproof bowl and set it over a pot of simmering water. Stir gently and heat until the bananas are warmed through and the ice cream is slightly melted.

• If you have an air fryer, preheat it to 300°F (150°C). Place the banana split in the air fryer basket lined with parchment paper. Heat for 3-5 minutes, checking frequently to ensure the ice cream doesn't melt too much.

• Knife: used to peel and split the bananas lengthwise

• Cutting board: provides a stable surface to safely cut the bananas

• Ice cream scoop: helps to easily scoop out the ice cream

• Serving bowl: holds the banana split and all its components

• Spoon: used to drizzle the chocolate syrup over the ice cream

• Whipped cream dispenser: applies the whipped cream on top of the ice cream

• Tongs: optional, can be used to place the maraschino cherries on top

• Measuring spoons: ensures the correct amount of chocolate syrup and chopped nuts are used

• Small bowl: holds the chopped nuts for easy sprinkling

Pre-slice the bananas: Peel and split the bananas ahead of time and store them in an airtight container in the fridge.

Scoop ice cream in advance: Pre-scoop the ice cream and place the scoops on a baking sheet lined with parchment paper. Freeze until ready to use.

Use squeeze bottles: Transfer chocolate syrup and other toppings into squeeze bottles for quick and easy drizzling.

Ready-made whipped cream: Opt for store-bought whipped cream in a can to save time on whipping it yourself.

Pre-chop nuts: Chop the nuts in advance and store them in a small container for quick sprinkling.