Royal Sundae Recipe
Bananas, Pecans, Your Favorite Topping
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Ingredients
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Base & Fruit
Nuts & Crunch
Sauces & Toppings
Optional Enhancements
Method
Base & Fruit
Slice banana
Peel the banana and slice it lengthwise into two halves. Arrange the two halves along the inside rim of the glass so they cradle the ice cream (banana split-style).
Nuts & Crunch
If pecans are not toasted, place 2 tablespoons of pecans in a dry skillet over medium heat. Toast, stirring or shaking the pan, until fragrant and slightly darker (about 3–4 minutes). Let cool slightly, then roughly chop if not already chopped. Sprinkle the toasted pecans evenly over the ice cream and banana.
Sauces & Toppings
Drizzle 2 tablespoons of chocolate sauce (or your favorite topping) over the ice cream and nuts. If using both chocolate and caramel, drizzle chocolate first, then 1 tablespoon caramel in a contrasting pattern.
Add 2 tablespoons of whipped cream on top of the ice cream, forming a small cloud in the center.
Place a maraschino cherry on top of the whipped cream as the finishing touch.
Optional Enhancements
If using toasted coconut flakes, sprinkle 1 teaspoon over the whipped cream or around the rim for extra texture. Finish with a pinch (about 1 teaspoon) of minced fresh mint if desired for aroma and color.
Serve
Serve immediately with a long spoon. Provide napkins and a small plate for any drips. Enjoy the Royal Sundae right away for best texture and temperature contrast.