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Classic Banana Split

Classic banana split with a ripe banana cradle and three scoops of vanilla, chocolate, and strawberry ice cream. Finish with glossy chocolate sauce, whipped cream, chopped peanuts, and a cherry for a soda-fountain style sundae in minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Banana Split Toppings
  • 1 banana Ripe, split lengthwise.
  • 1 vanilla ice cream 1 scoop.
  • 1 chocolate ice cream 1 scoop.
  • 1 strawberry ice cream 1 scoop.
  • 0.25 cup chocolate sauce Drizzle.
  • 0.25 cup whipped cream Top and dollop.
  • 2 tbsp chopped peanuts Add crunch.
  • 2 maraschino cherries Place one on each scoop.

Method
 

Build the sundae
  1. Slice the banana in half lengthwise and lay both halves in a shallow dish or banana-split boat, so the cut sides can cradle the ice cream.
  2. Nestle the three scoops of ice cream between the banana halves, keeping them snug in the center for even coverage.
  3. Drizzle chocolate sauce generously over the scoops, using a slow pour for a glossy, thick coating.
  4. Top with whipped cream, chopped peanuts, and a cherry on each scoop, pressing lightly so the toppings stay put.
  5. Serve immediately while the ice cream is firm for the best contrast between cool scoops and banana.

Notes

Pro tip: Freeze the banana-split dish beforehand to keep everything colder, longer so the scoops stay distinct. Storage: keep assembled sundaes in the freezer is not recommended—serve right away. Freezer: yes for ice cream components separately, but no for the fully assembled dessert. Dietary swap: use dairy-free vanilla/chocolate/strawberry ice cream and coconut whipped cream for a dairy-free version.