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Ingredients
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Base
Toppings
Optional finishing
Method
Pecans (toasting and chopping)
Toast pecans
Place a small nonstick or stainless skillet over medium-low heat. Add the pecan halves and the butter. Stir or toss frequently for 3–5 minutes until fragrant and lightly browned. Remove from heat and, if desired, sprinkle with a very small pinch of sea salt. Let cool 2 minutes, then roughly chop to bite-size pieces.
Prepare banana
Slice the half banana lengthwise into two thin halves, then cut each half on a slight diagonal into 3–4 slices. Arrange the slices in a slight fan in the bottom of a chilled sundae glass or shallow bowl so they form a bed for the ice cream.
Assemble sundae
Spoon or place three scoops of cold vanilla ice cream on top of the banana bed, stacking slightly so the scoops sit neatly.
Warm the hot fudge if needed (microwave in 10–15 second bursts, stirring between, until warm and pourable; or gently heat in a small saucepan). Drizzle about 3 tablespoons of warm hot fudge evenly over the scoops so it cascades down the sides.
Sprinkle the toasted chopped pecans over the hot fudge and ice cream, reserving about 1 teaspoon for garnish.
Add 2 tablespoons of whipped cream as a generous dollop on top of the sundae.
Drizzle the remaining 1 tablespoon of hot fudge in a thin ribbon over the whipped cream and ice cream for extra chocolate coverage.
Finish with the reserved pecan pieces scattered on top and place one maraschino cherry on the whipped cream.
Serve
Serve immediately with a long-handled spoon. If preparing multiple sundaes, keep ice cream scoops on a chilled tray so they don't soften while assembling.