Tipsy Banana Split Recipe

Chill glass (optional)

Place a long banana-split dish or tall sundae glass in the freezer for 5–10 minutes to chill while you prepare ingredients.

Rinse strawberries, hull and slice thinly; reserve one whole strawberry for garnish if desired. Peel banana and slice lengthwise in half (or into 3 longitudinal pieces for a classic split).

If using fresh strawberry puree: place the sliced strawberries in a small blender or food processor with the 30 ml strawberry puree (or 1–2 tsp water) and blitz until smooth. Strain quickly if you prefer no seeds. Set aside 2–3 tbsp for drizzling and fold remaining into the ice cream step if you want a marbled effect.

If you like the split slightly colder and slushy, add 1/2 cup crushed ice to a small cocktail shaker with the spiced rum, Island Oasis banana puree and strawberry puree and shake briefly to chill and dilute slightly (15–20 seconds). If not using ice, simply measure liquids and proceed.

Place the chilled dish or sundae glass on your work surface. Arrange the banana slices along the sides of the dish (two halves along the length, or three pieces spaced evenly).

Spoon the three scoops of vanilla ice cream between the banana slices, spacing them evenly.

Drizzle the spiced rum and Island Oasis banana puree evenly over the ice cream scoops (about 45 ml rum and 60 ml banana puree total). Pour slowly so the liquid soaks into the ice cream but does not flood the dish.

Spoon the strawberry puree or syrup (30 ml) over one or more scoops to create a strawberry ribbon.

Drizzle the chocolate syrup (15 ml) in a zigzag over the ice cream and banana.

Top with 2 tablespoons whipped cream, a sprinkle of toasted chopped nuts if using, and finish with a maraschino cherry and the reserved whole strawberry.

Serve immediately with a long spoon. Advise guests that this dessert contains alcohol and should be consumed responsibly; omit the spiced rum for a nonalcoholic version.