Banana Split
Ingredients
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- 1/2 cups heavy cream – cold
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1 pieces banana – peeled and split lengthwise
- 1/2 cups vanilla ice cream
- 1/2 cups chocolate ice cream
- 1/2 cups strawberry ice cream
- 2 tbsp pineapple topping (jarred)
- 2 tbsp strawberry topping (jarred)
- 2 tbsp chocolate syrup
- 2 tbsp salted peanuts, chopped
- 3 pieces maraschino cherries – drained
Instructions
1. Place a long, shallow dish and a medium mixing bowl in the freezer for 5 minutes until well-chilled.
2. In the chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract to soft peaks, 2–3 minutes; keep refrigerated until assembly.
3. Arrange the split banana halves in the cold dish with cut sides facing inward, 30–60 seconds.
4. Scoop the vanilla, chocolate, and strawberry ice creams into three 0.5-cup mounds between the banana halves, placing vanilla in the center, 1–2 minutes, keeping the scoops firm.
5. Spoon pineapple topping over the vanilla scoop (about 2 tbsp), strawberry topping over the strawberry scoop (about 2 tbsp), and drizzle chocolate syrup over the chocolate scoop (about 2 tbsp), 1–2 minutes, until the sauces gently cascade down the sides.
6. Dollop or pipe the whipped cream into three swirls—one on each scoop—using all the whipped cream, 30–60 seconds, until the swirls hold soft peaks.
7. Sprinkle the chopped peanuts evenly over the sundae, 10–15 seconds, then top each whipped cream swirl with a maraschino cherry and serve immediately.
A banana split is a classic American soda-fountain sundae built on a ripe banana cradling three scoops of ice cream. Each scoop carries its own signature topping—bright strawberry, tangy-sweet pineapple, and rich chocolate—creating a balance of fruity acidity and chocolaty depth against cold, creamy ice cream. Lightly sweet whipped cream, crunchy chopped peanuts, and maraschino cherries finish the dessert with contrasting textures and a festive look.
The banana split emerged in the early 20th century and quickly became an icon of drugstore counters and ice-cream parlors. Most histories trace its invention to 1904 in Latrobe, Pennsylvania, credited to apprentice pharmacist David Strickler, though other towns also lay claim. Over time, the triad of ice creams and the trio of toppings became the standard, with whipped cream and cherries cementing the sundae’s celebratory status across the United States.