Banana Sundae Recipe

Prepare banana

Peel the banana and slice it lengthwise into two halves. If you prefer smaller pieces, cut each half into 2–3 slightly angled slices so they fan along the glass.

Chill glass (optional)

If you like a cold presentation, place the sundae glass in the freezer for 5–10 minutes before assembling.

Place the banana slices along the inside edge of the chilled sundae glass so they line the sides and create a visual banana border.

Scoop 2 scoops of vanilla ice cream into the center of the glass on top of and between the banana slices. Add 1 scoop of chocolate ice cream on top or beside the vanilla scoops to create contrast.

If the ice cream is very firm, allow scoops to sit at room temperature for 1–2 minutes or stir in 30 ml cold milk to slightly loosen texture for easier scooping.

Warm the hot fudge and caramel slightly (10–15 seconds in microwave in a microwave-safe container, or in a small saucepan over low heat) until pourable but not boiling.

Drizzle 2 tablespoons of hot fudge over the ice cream scoops, letting some run down the sides to mingle with the banana. Drizzle 1 tablespoon of caramel sauce in a contrasting line or spiral.

Sprinkle 2 teaspoons chopped roasted peanuts evenly over the sauces for crunch.

Add 1 teaspoon mini chocolate chips over the top and, if using, 2 teaspoons crumbled waffle cone or cookie crumbs for extra texture.

Finish the sundae with 2 tablespoons of whipped cream piped or spooned on top and place a maraschino cherry in the center.

Optionally, dust a pinch of ground cinnamon over the whipped cream for a warm aromatic note.

Serve immediately with a long spoon and a napkin. If prepared slightly ahead, keep refrigerated (not frozen) for up to 15 minutes so the banana stays fresh and the ice cream doesn’t melt completely.

Enjoy the banana sundae right away so the textures — creamy ice cream, soft banana, warm fudge, and crunchy toppings — are at their best.