Ingredients
1 lb. strawberries, chopped
1/4 c. granulated sugar
2 tsp. balsamic vinegar
2 tbsp. water, divided
1/2 tsp. cornstarch
1 lb. pineapple, chopped
1/4 c. granulated sugar
2 tsp. fresh lime juice
2 tbsp. water, divided
1/2 tsp. cornstarch
Pinch of ground cinnamon and/or cayenne pepper
1/2 c. plus 2 tbsp granulated sugar
1/2 c. whole milk
Pinch of kosher salt
1/3 c. unsweetened cocoa powder
1 1/2 oz. unsweetened chocolate, chopped
2 tbsp. butter, cut into small cubes
1 c. heavy cream
1 tbsp. powdered sugar
1/4 tsp. vanilla extract
5 bananas, divded
12 scoops vanilla, chocolate, and/or strawberry ice cream
Rainbow sprinkles, chopped walnuts, and maraschino cherries, for serving
Preparation
Step 1In a medium saucepan over medium heat, toss fruit, granulated sugar, vinegar or lime juice, and 1 tbsp. water. Bring to a simmer and cook, mashing occasionally, until fruit is totally broken down, 8 to 10 minutes.Step 2Strain syrup, saving fruit solids for another use, and return syrup to saucepan. In a small bowl, whisk cornstarch and remaining 1 tbsp. water, then whisk into syrup. If making pineapple syrup, stir in cinnamon and cayenne.Step 3Return to a simmer and cook, stirring occasionally, until syrup has reached your desired consistency, 2 to 3 minutes. Let cool.Step 4Make Ahead: Syrup can be made 3 weeks ahead. Transfer to an airtight container and chill.
Step 1In a medium saucepan over medium-low heat, whisk granulated sugar, milk, and salt until sugar is dissolved. Simmer until you begin to see some bubbling along edges of mixture, 5 to 6 minutes.Step 2Reduce heat to low. Whisk in cocoa powder until incorporated with no lumps remaining.Step 3Remove from heat and stir in chocolate until melted and smooth. Let cool 3 minutes.Step 4Add butter a piece at a time, stirring and letting pieces melt before adding more. Set aside until ready to use.Step 5Make Ahead: Fudge can be made 3 weeks ahead. Transfer to an airtight container and chill.
Step 1Using an electric mixer on medium-high speed (or in bowl of a stand mixer fitted with whisk attachment), in a medium bowl, beat cream, powdered sugar, and vanilla until stiff peaks form.Step 2In a small bowl, mash 1 banana with a fork until no chunks remain. Fold into whipped cream, then transfer to a piping bag fitted with a star tip.Step 3Slice remaining 4 bananas in half lengthwise and arrange among sundae bowls. Place 3 scoops ice cream between banana slices.Step 4Pipe whipped cream over ice cream. Top with fruit syrup, hot fudge, sprinkles, walnuts, and cherries.
And no sundae is more iconic than the banana split! Topped with fruit syrups, chocolate sauce, whipped cream, and a cherry, few desserts are as recognizable, and this recipe will help you make the ultimate version. The truly classic banana split features strawberry and pineapple syrup as well as chocolate sauce. We provide a simple recipe for fruit syrup that could be adapted to any fruit. Adding a little bit of fanciness, like balsamic vinegar for the strawberry and cinnamon and cayenne for the pineapple, helps to amp up the syrups to provide a bit more flavor to the dessert. Also, we’re not gonna lie to you, this hot fudge is so good we found ourselves eating it straight from the bowl. Love banana desserts? Try a classic bananas Foster or birthday cake banana bread. If you gave this recipe a try, let us know how they came out in the comments below!
