Bistro Banana Split Recipe

Prepare bananas

Preheat a small broiler or torch setup. Peel bananas and slice each lengthwise into halves. Toss gently with lemon juice to prevent browning. Arrange banana halves cut-side up on a baking sheet lined with parchment.

Butter and sugar

Brush or dot the cut surfaces with melted butter. Evenly sprinkle 2 teaspoons of granulated sugar over each banana half (total about 6 tsp).

Brûlée the sugar

Using a culinary torch, carefully caramelize the sugar until it bubbles and forms a golden crust (about 30–60 seconds per banana). Alternatively, place under a very hot broiler 4–6 inches from heat for 1–2 minutes watching closely to avoid burning. Let cool 1–2 minutes so crust sets.

Warm dairy and spices

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, brown sugar, ground cinnamon, nutmeg, and salt. Warm over medium heat until steam appears and sugars dissolve, stirring occasionally; do not boil.

Temper yolks

Whisk egg yolks in a bowl. Slowly ladle about 1/3 cup of the warm milk mixture into the yolks while whisking constantly to temper. Then gradually whisk the tempered yolks back into the saucepan.

Cook custard

Cook over low-medium heat, stirring constantly with a heatproof spatula, until mixture thickens slightly and coats the back of the spatula (temperature ~170–175°F / 77–80°C). Do not boil.

Strain and chill

Remove from heat, stir in vanilla. Pour custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight).

Churn and freeze

Churn in an ice cream maker according to manufacturer’s instructions until soft-set. Transfer to an airtight container and freeze at least 3 hours to firm before serving.

Make caramel

In a heavy-bottomed saucepan over medium heat, melt granulated sugar without stirring, swirling the pan occasionally until sugar turns an amber color (watch carefully to avoid burning).

Finish sauce

Immediately add the cubed butter (mixture will bubble vigorously) and whisk until combined. Slowly pour in the heavy cream while whisking; return to a gentle simmer for 1–2 minutes until smooth. Remove from heat and stir in sea salt. Let cool to warm-thick consistency before using; it will thicken as it cools.

Preheat and prepare

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment and spread popped popcorn in a single layer.

Make coating

In a small saucepan, melt butter over medium heat. Add brown sugar and corn syrup and bring to a gentle boil, stirring. Boil for 2–3 minutes without stirring, then remove from heat and immediately stir in baking soda, vanilla, and salt (mixture will foam).

Coat and bake

Pour caramel coating over popcorn and toss gently to coat evenly. Spread back onto baking sheet and bake for 12–15 minutes, stirring once halfway, until caramel is set and glossy. Cool completely, then break into clusters.

Prepare berries

Rinse berries and gently pat dry. Hull and halve strawberries; leave blueberries and raspberries whole. Toss together in a small bowl and keep chilled until plating.

Plate the bistro banana split

Place two brûléed banana halves in a shallow long dish or two bowls per serving (for 3 bananas total this recipe yields 3–4 servings depending on portions). Add two generous scoops of the housemade cinnamon ice cream between the bananas. Spoon warm caramel sauce over the ice cream. Scatter a handful of caramel corn over and around the dessert for crunch. Top with a spoonful of the fresh berry mix and sprinkle toasted sliced almonds if using. Finish with a light pinch of sea salt flakes to enhance flavors.

Serve

Serve immediately so the brûléed crust stays crisp and the ice cream remains cold. Provide extra caramel sauce on the side if desired.