How to make America’s most iconic ice cream dessert at home

Gretchen McKay | Pittsburgh Post-Gazette (TNS)

For more than 100 years, the banana split has been one of America’s most iconic ice cream treats. It doesn’t take a genius to figure out why.

For starters, the colossal luxury treat thought to have been invented by pharmacist David “Doc” Strickler in Latrobe, Pennsylvania, in 1904 is 100% shareable, so it offers a pretty good bang for your buck.

Second, it’s got variety. In addition to three favorite flavors of ice cream — strawberry, chocolate and vanilla — the sundae is loaded with three sauces, globs of whipped cream and a maraschino cherry atop each scoop. If you’re a nut lover, you can go for crushed toasted walnuts as a garnish.

And if standing in line at a local ice cream stand doesn’t sound like fun, it’s easy enough to make a traditional banana split ice cream sundae at home using easy-to-find pantry ingredients and grocery store fruit.

The homemade sauces take some planning, but all are extremely simple and can be made ahead of time and reheated just before serving.

Pro tip: Bananas are easier to halve if you slice them while the skin is still on. Also, have all your toppings assembled and ready to go before you take the ice cream cartons out of the freezer; it melts faster than you think!

Additionally, if you’re making more than one split for family and/or friends, it’s probably not a bad idea to pre-scoop the different ice creams onto a parchment-covered sheet pan and then stick it back into the freezer until you’re ready for sundae construction.

Banana Split

PG tested

For fudge sauce

• 2/3 cup heavy or whipping cream
• 1/2 cup light corn syrup or honey
• 1/4 cup dark brown sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon fine or table salt
• 1 cup semi-sweet chocolate chips, divided
• 2 tablespoons unsalted butter
• Splash of vanilla extract

For strawberry sauce

• 1 pound strawberries, rinsed, hulled and thickly sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice

For pineapple sauce

• 2 cups finely chopped fresh pineapple
• 1/4 cup lemon juice
• 2 tablespoons light brown sugar
• Pinch ground cinnamon

For banana split

• 1 banana, halved lengthwise
• 1 scoop each vanilla, chocolate and strawberry ice cream
• Whipped cream and 6 maraschino cherries, for garnish
• Chopped toasted walnuts, for garnish, optional

Prepare hot fudge sauce: In a 2-quart saucepan over medium-high heat, bring the cream, corn syrup, brown sugar, cocoa powder, salt and half of the chocolate chips to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate chips, butter and vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

While hot fudge is cooling, prepare strawberry sauce. In a medium saucepan, combine sliced strawberries, sugar and lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Reduce heat and simmer for 20 minutes, or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature.

Prepare pineapple sauce: Combine the pineapple, lemon juice, brown sugar and cinnamon in a 2-quart saucepan over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved and the juice is reduced, 5 to 10 minutes. Set aside to cool slightly before using.

Assemble banana split: Place halved banana cut-side up in a banana split dish or large bowl. Top with 1 scoop vanilla ice cream, 1 scoop chocolate ice cream, and 1 scoop strawberry ice cream.

Drizzle ice cream with chocolate, pineapple and strawberry sauces and garnish with whipped cream and a maraschino cherry on each scoop of ice cream. Serve immediately.

Serves 2.

— Gretchen McKay

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