Brix Banana Split Recipe

Make candied hazelnuts

Line a small baking sheet with parchment. In a small nonstick skillet or saucepan over medium heat, combine granulated sugar and water; stir until sugar dissolves. Add hazelnuts and cook, stirring frequently, until the syrup crystallizes and then melts back into a glossy coating around the nuts, about 6–8 minutes. Immediately spread nuts on prepared sheet and sprinkle with sea salt. Let cool completely, then roughly chop or leave whole as preferred.

Peanut butter sauce

In a small heatproof bowl, combine peanut butter and 1 tablespoon milk. Microwave 15–20 seconds or warm gently on the stove, stirring until smooth and pourable. If too thick, add more milk, 1 tsp at a time, to reach a ribbon-like consistency suitable for drizzling.

Chocolate sauce

Place chopped chocolate in a small bowl. Heat heavy cream until steaming (do not boil) and pour over chocolate. Let sit 1 minute, then stir until smooth. If needed, warm briefly to achieve a glossy pourable sauce. Keep warm until assembly.

Caramelize bananas

Peel bananas and slice lengthwise down the middle. In a large skillet over medium-high heat, melt butter until foaming. Add brown sugar and corn syrup and stir until sugar dissolves and mixture begins to bubble. Add banana halves cut-side down and cook undisturbed 1–2 minutes until caramelized and golden. Gently flip and cook the other side 30–60 seconds. Remove to a plate and sprinkle lightly with a pinch of sea salt. Wipe skillet if you like before making another batch.

Plate base

Place a long dessert dish or shallow bowl on your work surface. Arrange the two caramelized banana halves or four lengthwise slices along the sides.

Scoop ice cream

Using an ice cream scoop, place one scoop each of chocolate malt, hazelnut, and caramel ice cream in the center between the banana halves. Slightly mound them so sauces will cascade over nicely.

Add sauces and toppings

Drizzle warm chocolate sauce over the chocolate malt and hazelnut scoops and spoon caramel sauce over the caramel scoop and lightly over others for balance. Drizzle peanut butter sauce in a thin zig-zag across the whole dessert. Scatter chopped candied hazelnuts over the top and add dollops of whipped cream on either side. Finish with grated dark chocolate and place a maraschino cherry on each cream dollop.

Serve

Serve immediately while bananas are warm and sauces are warm. Provide spoons for sharing.