Banana Split Recipe

Prepare banana

Peel the banana lengthwise by slicing it in half down the middle (optional) or leave whole. If slicing, cut the banana in half lengthwise and place the two halves parallel in a long dessert dish (banana boat). If leaving whole, slice in half lengthwise and arrange in the dish with the cut sides up.

Arrange fruit

Evenly distribute the halved strawberries and pineapple tidbits alongside and slightly over the banana so each scoop will get some fruit. Reserve cherries for topping.

Place three ice cream scoops between/over the banana: one vanilla in the center, chocolate to one side, and strawberry to the other. Work quickly so the scoops keep shape — if the ice cream is very hard, let scoops sit 30–60 seconds at room temperature to soften slightly before scooping.

Warm the hot fudge briefly (10–15 seconds) in the microwave or in a small saucepan until pourable but not boiling. Spoon approximately 2 tablespoons of hot fudge over the chocolate scoop, 2 tablespoons of strawberry sauce over the strawberry scoop, and 2 tablespoons of pineapple sauce over the vanilla or desired scoops.

Generously pipe or dollop the whipped cream along the tops of the three scoops (about 1/2 cup total). Sprinkle the crushed roasted peanuts evenly over the whipped cream and exposed ice cream. Finish by placing a maraschino cherry on top of each scoop (one cherry per scoop) and scattering the chopped chocolate or shavings over the entire sundae.

Serve immediately with long spoons. Provide napkins; the banana split is best eaten right away before the ice cream melts.