Banana Split A La Pixie

Everything But The Kitchen Sink Banana Split in an ice cream parlor in California was my first taste of banana split and it’s been my favorite ever since. Here’s my own recipe for sauces—which you can drizzle over your over-the-top banana split.

Yield 2  Prep Time 10 minutes

2 large Cavendish or lacatan bananas, peeled, split lengthwise
ice cream, in different flavors
an assortment of toppings
hot fudge sauce or caramel sauce

1  Take out two oblong dishes. On each, place two banana slices to line the dish.

2  Place three scoops of ice cream in the middle of each dish. Add toppings.

3  Drizzle with homemade hot fudge and/or homemade caramel sauce.

4  Make the Homemade Hot Fudge Sauce: In a double boiler, combine 230 grams bittersweet chocolate (chopped), 1/4 cup butter, 1/4 cup brown sugar, 1/2 cup corn syrup, and 1 tablespoon vanilla and melt, stirring continuously.

5  Make the Homemade Caramel Sauce: Put 9 tablespoons sugar and 2 tablespoons water in a heavy pot. Stir just to moisten sugar.

6   Brush sides of the pot with a wet pastry brush to make sure there’s no sugar sticking.

7  Place pot on heat, but do not stir. Let mixture boil until golden brown in color.

8  Immediately remove from heat. Slowly stir in 5 tablespoons all-purpose cream (room temperature).


Topping Tip: Put whipped cream, fruits, nuts, marshmallows, maraschino cherries, cubed brownies and butter cake, small Oreo cookies, crushed chocolate bars, or peanut brittle.

Photography by Ocs Alvarez | Styling by Angelo Comsti

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