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Banana Split

by Sabrina Snyder

Published on May 14, 2021

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Serving

Prep Time 5

Cook Time 0

Total Time 5

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Banana Split just like from an ice cream shop with three flavors of ice cream and favorite toppings like chocolate ganache, cherries, peanuts, and more!

This is the perfect Frozen Dessert to make the next time you want a decadent ice cream experience from your own home. Made with rich Vanilla, Chocolate, and Strawberry Ice Cream it’s truly the perfect dish!

Banana Split on plate with chocolate, pineapple, and strawberry topping

BANANA SPLIT

A classic Banana Split is made with 3 types of ice cream, and a variety of topping ingredients all served over banana slices. You just slice the banana and lay them down like a banana boat to hold up the rest of the recipe.

This sundae has been a favorite with kids and adults alike ever since it was first made, and it’s no wonder why. It’s a simple dessert with easy to follow directions and no cooking time required. You’ll have it ready in minutes, and you can add as many different topping varieties as you want!

Banana Split on plate with chocolate, pineapple, and strawberry topping

BANANA SPLIT BAR

As soon as school gets out, parents are always looking for ways to keep kids busy. One sure-fire way is letting them assemble their own treat. This is especially fun if they get to pick out their own ice cream flavors and toppings for the banana split booth.

You can set up a table or counter in your house with the ice cream flavors and bowls with all the toppings. To make it easy if your kids are younger, you can slice the bananas into the bowls ahead of time, then all they have to do is add the ice cream and toppings.

Put out dishes with Strawberry Topping, Pineapple, Chocolate Ganache, and Whipped Cream for them to scoop up themselves. You can also put out other toppings like M&Ms, chopped pretzels, mini marshmallows, and sprinkles.

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HOW TO MAKE YOUR OWN BANANA SPLIT

Banana: If you have a banana split dish, slice the banana lengthwise and lay it in the dish. If not, just chop it into a bowl.
Ice cream: Give the ice cream a few minutes to soften so it’s easy to get round scoops. You can also run the ice cream scoop under hot water so it more easily cuts through the cream. Scoop the three flavors over the top of the banana.
Toppings: Drizzle on the chocolate over the chocolate ice cream, then add the pineapple to the vanilla, and the strawberry to the strawberry. This way you have three distinct flavor sections, which is especially great if your sharing so that everyone can pick their favorite. Add a bit of whipped cream to each scoop and top that off with a cherry. Then sprinkle the whole dish with peanuts to finish.

Banana Split on plate with chocolate, pineapple, and strawberry topping

VARIATIONS ON BANANA SPLITS

Ice cream: There are plenty of different Banana Split Varieties you can try depending on what kinds of ice cream you use. Feel free to try the same recipe with any of your favorite flavors like cookie dough, cookies and cream, mint, pistachio, birthday cake, moose tracks, or peanut butter.
Toppings: You can also experiment with any of your favorite toppings. Try chopped pecans, fresh strawberries, Hot Fudge, Chocolate Ganache, Caramel Sauce, sprinkles, Oreos, or gummy bears.
For a crowd: To make the same recipe for a big group assemble it in a casserole dish. Lay the split bananas across the bottom until it’s covered, then scoop the other ingredients on top. Give it some time to set in the freezer, then scoop it into individual bowls to serve.

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HOW TO STORE BANANA SPLIT

Serve: This recipe is best served fresh. After you’ve added all the toppings dig in before it starts to melt.
Store: If you have leftovers, you can store them in the freezer. Cover the dish in an airtight container. It should stay good for up to 2 months. Take it out of the freezer to soften a little 10 minutes before serving.

Banana Split on plate with chocolate, pineapple, and strawberry topping

Banana Split collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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