Classic Banana Split Sundae

An old-school, over-the-top ice cream sundae with warm chocolate sauce, ripe banana, and crunchy toppings—built for a proper Sunday treat.

Ingredients

• 1 large ripe banana
• 6 scoops vanilla ice cream (about 3 cups / 450g), or a mix of vanilla + chocolate + strawberry
• 120g (3/4 cup) chocolate chips or chopped chocolate
• 120ml (1/2 cup) heavy cream (or full-fat milk)
• 1 tbsp butter (optional, for gloss)
• 2 tbsp roasted nuts (peanuts, almonds, or walnuts), chopped
• 2 tbsp sprinkles (optional)
• 120ml (1/2 cup) whipped cream
• 2 maraschino cherries (optional)
• Pinch of salt

Method

• 1

  Step 1: Make the quick chocolate sauce

  Put the chocolate and cream in a small saucepan over low heat. Stir constantly until melted and smooth, 2–3 minutes. Stir in a pinch of salt and the butter (if using) until glossy. Keep warm on the lowest heat—don’t let it bubble.

• 2

  Step 2: Prep the banana

  Peel the banana and slice it lengthwise down the middle (or into thick coins if you prefer). Lay it in two long curves in each serving bowl.

• 3

  Step 3: Build the split

  Place 3 scoops of ice cream between the banana pieces in each bowl (classic look: three different flavours).

• 4

  Step 4: Sauce it up

  Spoon warm chocolate sauce generously over the ice cream so it drips down the sides.

• 5

  Step 5: Finish like a pro

  Add whipped cream, sprinkle with nuts and sprinkles, then top with a cherry. Serve immediately while the sauce is warm and the ice cream is still firm.

Tips

• **Best-ever texture contrast**: Keep bowls in the freezer for 10 minutes first—slower melt, better scoop shape.
• **No cream for sauce**: Use full-fat milk; it’ll be slightly thinner but still delicious.
• **Extra “Sunday” upgrade**: Add a pinch of cinnamon or espresso powder to the chocolate sauce for depth (pantry staples).
• **Serving ideas**: Great with strong coffee or a cold glass of milk; scale up easily for a crowd by setting up a DIY topping bar.

Nutrition (per serving, estimate)