Get ready to indulge! Banana splits aren’t just for ice cream parlors anymore—they’re the ultimate canvas for decadent, irresistible desserts. Whether you’re craving classic nostalgia or modern twists, these 18 recipes transform this beloved treat into something spectacularly delicious. Perfect for celebrations or simply treating yourself, each creation promises pure joy. Let’s dive into these mouthwatering variations that will have everyone asking for seconds!
Classic Banana Split with Vanilla Ice Cream and Hot Fudge
Every time I see overripe bananas on my counter, I’m transported back to childhood summers at the local ice cream parlor, where my dad would treat me to a towering, decadent banana split. It’s the ultimate nostalgic dessert that’s surprisingly simple to whip up at home, perfect for impressing guests or indulging in a solo treat. Let’s build that classic masterpiece together.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 perfectly ripe, firm banana
– 3 generous scoops of creamy, high-quality vanilla ice cream
– 1/4 cup of rich, decadent hot fudge sauce
– 2 tablespoons of sweet, sticky strawberry topping
– 2 tablespoons of smooth, golden pineapple topping
– 1/4 cup of fluffy, freshly whipped cream
– 2 tablespoons of crunchy, salted chopped peanuts
– 1 bright red maraschino cherry with stem
Instructions
1. Peel the perfectly ripe, firm banana and slice it in half lengthwise with a sharp knife.
2. Place the two banana halves against the sides of a long, shallow dessert dish to form a boat shape.
3. Place 3 generous scoops of creamy, high-quality vanilla ice cream in a row between the banana halves.
4. In a small saucepan over low heat, warm 1/4 cup of rich, decadent hot fudge sauce for 2-3 minutes, stirring constantly until it’s pourable and glossy. (Tip: Don’t let it boil, or it can become grainy.)
5. Drizzle the warmed hot fudge sauce directly over the center scoop of vanilla ice cream.
6. Spoon 2 tablespoons of sweet, sticky strawberry topping over the scoop of ice cream on the left.
7. Spoon 2 tablespoons of smooth, golden pineapple topping over the scoop of ice cream on the right.
8. Pipe or dollop 1/4 cup of fluffy, freshly whipped cream over each of the three ice cream scoops.
9. Sprinkle 2 tablespoons of crunchy, salted chopped peanuts evenly over the entire banana split. (Tip: The salt from the peanuts beautifully balances the sweetness.)
10. Top the center mound of whipped cream with 1 bright red maraschino cherry with stem for the classic finish. (Tip: For an extra touch, add a few extra cherries on the side.)
The first bite delivers a fantastic contrast: the cold, creamy ice cream against the warm fudge, the soft banana with the crunchy peanuts, and the sweet fruit sauces with a hint of salty savoriness. For a fun twist, try serving it in a shared skillet or adding a drizzle of caramel sauce for extra richness.
Chocolate-Dipped Banana Split Sundae
Every time I think about a dessert that feels both nostalgic and exciting, my mind goes straight to this chocolate-dipped banana split sundae—it’s the kind of treat that turns a regular Tuesday into a celebration, and I love how the warm, gooey chocolate pairs with the cool, creamy ice cream. I first started making this for my kids after soccer games, and now it’s our go-to for movie nights, with everyone gathered around the kitchen island, spoons at the ready. Trust me, it’s as fun to assemble as it is to eat, and you can customize it with whatever toppings you have on hand!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 ripe, firm bananas
– 1 cup of high-quality semisweet chocolate chips
– 1 tablespoon of creamy, unsalted butter
– 4 scoops of rich vanilla bean ice cream
– ½ cup of sweet, tangy strawberry sauce
– ¼ cup of crunchy, toasted chopped walnuts
– ½ cup of fluffy, freshly whipped cream
– 4 bright red maraschino cherries
Instructions
1. Peel the 2 ripe, firm bananas and slice each one in half lengthwise, then place the 4 banana halves on a parchment-lined baking sheet.
2. In a small, heatproof bowl, combine the 1 cup of high-quality semisweet chocolate chips and 1 tablespoon of creamy, unsalted butter.
3. Microwave the chocolate mixture on high for 30 seconds, then stir until smooth and glossy—if needed, heat in 10-second intervals to avoid burning, as chocolate can seize easily.
4. Dip each banana half into the melted chocolate, coating about two-thirds of the surface, and return them to the baking sheet to set for 10 minutes at room temperature.
5. Place 1 scoop of rich vanilla bean ice cream into each of 4 serving bowls, arranging them in a row for a classic sundae look.
6. Nestle a chocolate-dipped banana half alongside the ice cream in each bowl, ensuring it’s positioned for easy dipping.
7. Drizzle 2 tablespoons of sweet, tangy strawberry sauce over the ice cream and banana in each bowl, using a spoon to create even streaks.
8. Sprinkle 1 tablespoon of crunchy, toasted chopped walnuts over each sundae for a nutty crunch that contrasts beautifully with the creamy textures.
9. Top each sundae with 2 tablespoons of fluffy, freshly whipped cream, piling it high for a decadent finish.
10. Garnish each sundae with 1 bright red maraschino cherry placed on top of the whipped cream, pressing it gently to secure.
11. Serve immediately while the chocolate is still slightly soft and the ice cream is cold, using long spoons to scoop up every layer.
But the magic really happens when you take that first bite—the crisp chocolate shell gives way to the soft banana, melting into the cold, velvety ice cream for a symphony of textures. I love how the strawberry sauce adds a fruity zing that cuts through the sweetness, making each spoonful perfectly balanced. For a fun twist, try serving these in tall glasses with extra sprinkles or a drizzle of caramel sauce to let everyone build their own masterpiece!
Banana Split Parfait with Greek Yogurt
Sometimes the best desserts are the ones that feel like a treat but don’t leave you weighed down—and this Banana Split Parfait with Greek yogurt is exactly that. I whipped it up last weekend when my niece came over craving something sweet but not too heavy, and it was a total hit. It’s a fun, layered twist on the classic sundae that’s perfect for a quick snack or a light dessert after dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of thick, creamy plain Greek yogurt
– 2 large ripe bananas, sliced into thin rounds
– 1 cup of sweet, juicy fresh strawberries, hulled and diced
– 1/2 cup of rich, dark chocolate chips
– 1/4 cup of crunchy, honey-roasted chopped walnuts
– 1/4 cup of sweet, sticky honey
– 1 teaspoon of pure vanilla extract
Instructions
1. In a medium mixing bowl, combine 2 cups of thick, creamy plain Greek yogurt with 1/4 cup of sweet, sticky honey and 1 teaspoon of pure vanilla extract, stirring gently with a spatula until fully blended and smooth—this ensures the yogurt is evenly sweetened without overmixing, which can make it runny.
2. Take four clear parfait glasses or jars and spoon a layer of the honey-vanilla Greek yogurt mixture into the bottom of each glass, using about 1/4 cup per layer to build evenly.
3. Add a layer of 2 large ripe bananas, sliced into thin rounds, arranging them neatly over the yogurt to cover it completely.
4. Sprinkle a layer of 1 cup of sweet, juicy fresh strawberries, hulled and diced, over the banana slices in each glass.
5. Scatter a layer of 1/2 cup of rich, dark chocolate chips evenly over the strawberries in each glass.
6. Repeat the layering process in the same order: add another 1/4 cup of the honey-vanilla Greek yogurt mixture, followed by the remaining banana slices, strawberries, and chocolate chips.
7. Top each parfait with a final dollop of the remaining honey-vanilla Greek yogurt mixture, smoothing it out with the back of a spoon.
8. Finish by sprinkling 1/4 cup of crunchy, honey-roasted chopped walnuts evenly over the top of each parfait for added texture.
9. Serve immediately, or cover and refrigerate for up to 1 hour if preparing ahead—this keeps the bananas from browning and maintains the crispness of the walnuts.
Just look at those gorgeous layers! The creamy yogurt melds with the sweet bananas and tart strawberries, while the chocolate chips add little bursts of richness and the walnuts give a satisfying crunch. For a fun twist, try drizzling with a bit of caramel sauce or swapping in blueberries for a different berry vibe—it’s endlessly customizable and always a crowd-pleaser.
Banana Split Cake with Whipped Cream and Cherries
Diving into the nostalgia of classic diner desserts, I’ve always loved the playful chaos of a banana split but wanted something I could make ahead for gatherings. This no-bake cake captures all that creamy, fruity magic in a shareable slice—perfect for when you’re craving something sweet without turning on the oven. It’s become my go-to for summer potlucks, and I love how the layers come together like a sweet surprise in every bite.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of finely crushed graham cracker crumbs
– ½ cup of melted unsalted butter
– 2 cups of cold heavy whipping cream
– 1 cup of powdered sugar
– 8 ounces of softened cream cheese
– 3 ripe bananas, sliced into ¼-inch rounds
– 1 cup of drained maraschino cherries
– ½ cup of chopped toasted pecans
– ½ cup of semi-sweet chocolate chips
Instructions
1. In a medium bowl, combine 2 cups of finely crushed graham cracker crumbs with ½ cup of melted unsalted butter until the mixture resembles wet sand. Tip: Press the crumbs firmly into the pan to prevent a crumbly base.
2. Transfer the mixture to a 9×13-inch baking dish and press it into an even layer using the bottom of a measuring cup. Chill in the refrigerator for 10 minutes to set.
3. In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of powdered sugar on medium speed for 2 minutes until smooth and fluffy.
4. In a separate bowl, whip 2 cups of cold heavy whipping cream on high speed for 3–4 minutes until stiff peaks form. Tip: Chill your bowl and beaters beforehand for faster whipping.
5. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the cream.
6. Spread half of the cream mixture evenly over the chilled crust.
7. Arrange 3 ripe bananas, sliced into ¼-inch rounds, in a single layer over the cream.
8. Sprinkle ½ cup of semi-sweet chocolate chips and ½ cup of chopped toasted pecans evenly over the bananas.
9. Spread the remaining cream mixture over the top, smoothing it with a spatula. Tip: For clean slices, chill the cake for at least 4 hours before serving.
10. Garnish with 1 cup of drained maraschino cherries, pressing them lightly into the cream.
11. Cover and refrigerate the cake for a minimum of 4 hours, or until fully set.
The cake emerges with a creamy, cloud-like texture that melts against the crunchy pecans and rich chocolate chips. Each bite delivers a burst of sweet banana and tart cherries, making it irresistible served chilled on a hot day—try topping it with a drizzle of caramel for an extra indulgent twist.
Grilled Banana Split with Caramel Sauce
Unbelievably, I discovered this twist on a classic while trying to salvage some overripe bananas that were too soft for banana bread—grilling them transformed their texture and flavor in a way that made me wonder why I hadn’t tried it sooner. It’s become my go-to summer dessert when I want something indulgent yet surprisingly simple to throw together, especially during those lazy evenings when the grill is already fired up. Trust me, the warm, caramelized bananas paired with a homemade caramel sauce will make you forget all about the traditional ice cream parlor version.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 ripe but firm bananas, peeled
– 1 cup granulated white sugar
– 6 tablespoons unsalted butter, cut into small cubes
– 1/2 cup heavy cream, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon flaky sea salt
– 1 pint high-quality vanilla ice cream
– 1/2 cup chopped toasted pecans
– Whipped cream for topping
Instructions
1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Place the peeled bananas directly on the grill grates and cook for 3-4 minutes per side, until they develop deep grill marks and become slightly softened.
3. While the bananas grill, make the caramel sauce by combining the granulated white sugar and 1/4 cup of water in a heavy-bottomed saucepan over medium heat.
4. Cook the sugar mixture without stirring for 5-7 minutes, until it turns a deep amber color, swirling the pan occasionally for even caramelization—this prevents crystallization.
5. Carefully add the cubed unsalted butter to the caramel, stirring constantly with a heat-resistant spatula until fully melted and incorporated, about 2 minutes.
6. Slowly pour in the room-temperature heavy cream while continuing to stir, as adding it too quickly can cause the caramel to seize up.
7. Remove the saucepan from the heat and stir in the pure vanilla extract and flaky sea salt until smooth, then let the sauce cool slightly to thicken.
8. Transfer the grilled bananas to serving plates and top each with a scoop of vanilla ice cream, a generous drizzle of the warm caramel sauce, a sprinkle of chopped toasted pecans, and a dollop of whipped cream.
9. Serve immediately while the bananas are still warm and the ice cream is slightly melting for the best texture contrast.
Nothing beats the combination of the smoky, tender bananas against the cool, creamy ice cream and the rich, buttery caramel sauce—it’s a dessert that feels both rustic and decadent. For a fun twist, try adding a sprinkle of dark chocolate shavings or serving it in individual cast-iron skillets straight from the grill to keep everything warm and gooey.
Banana Split Nachos with Chocolate and Strawberries
Savoring a classic banana split in a fun, shareable form is my latest kitchen obsession. I recently whipped up these Banana Split Nachos for a game night with friends, and they disappeared faster than the chips at halftime—everyone loved the playful twist on nostalgic flavors. It’s the perfect treat when you want something sweet, quick, and a little unexpected.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 bag (10 oz) of sturdy, lightly salted tortilla chips
– 2 ripe but firm bananas, sliced into ¼-inch rounds
– 1 cup of fresh, juicy strawberries, hulled and sliced
– ½ cup of creamy, smooth chocolate sauce
– ½ cup of rich, sweetened whipped cream
– ¼ cup of crunchy, chopped roasted peanuts
– 10 bright red maraschino cherries, drained
Instructions
1. Preheat your oven to 350°F (175°C) to lightly warm the chips for extra crispness.
2. Arrange the sturdy, lightly salted tortilla chips in a single layer on a large baking sheet.
3. Bake the chips in the preheated oven for 3–5 minutes, until they are just warm and slightly toasted—watch closely to avoid burning.
4. Remove the baking sheet from the oven and let the chips cool for 2 minutes on a wire rack to prevent sogginess.
5. Transfer the warm chips to a large serving platter in an even layer.
6. Evenly scatter the sliced ripe but firm bananas and fresh, juicy strawberries over the chips.
7. Drizzle the creamy, smooth chocolate sauce generously over the fruit and chips in a zigzag pattern.
8. Dollop the rich, sweetened whipped cream in small mounds across the top using a spoon or piping bag.
9. Sprinkle the crunchy, chopped roasted peanuts evenly over the whipped cream for texture.
10. Top with the bright red maraschino cherries, placing them sporadically for a pop of color.
11. Serve immediately to enjoy the contrast of warm chips and cool toppings.
Zesty and indulgent, these nachos deliver a delightful mix of crunchy, creamy, and fruity textures with each bite. The warm chips soften slightly under the chocolate and fruit, creating a cozy dessert that’s ideal for scooping straight from the platter—try adding a drizzle of caramel sauce for an extra layer of sweetness.
Banana Split Smoothie Bowl with Granola
Vivid memories of childhood ice cream parlors inspired this healthy twist on a classic dessert. I often whip this up on busy mornings when I want something sweet but nourishing—it’s become my go-to for using up those spotty bananas on the counter. Trust me, it’s like a vacation in a bowl.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large, ripe frozen bananas, sliced into chunks
– 1 cup of creamy, full-fat Greek yogurt
– 1/4 cup of rich, unsweetened almond milk
– 1 tablespoon of pure, golden honey
– 1 teaspoon of fragrant, pure vanilla extract
– 1/4 cup of crunchy, toasted granola
– 2 tablespoons of sweet, fresh strawberry slices
– 2 tablespoons of rich, dark chocolate chips
– 1 tablespoon of chopped, salted roasted peanuts
Instructions
1. Place the 2 large, ripe frozen banana chunks, 1 cup of creamy, full-fat Greek yogurt, 1/4 cup of rich, unsweetened almond milk, 1 tablespoon of pure, golden honey, and 1 teaspoon of fragrant, pure vanilla extract into a high-speed blender.
2. Blend the mixture on high speed for 45–60 seconds until it reaches a thick, smooth, spoonable consistency, scraping down the sides with a spatula halfway through if needed. Tip: Using frozen bananas is key for that creamy, ice-cream-like texture without adding ice.
3. Divide the blended smoothie evenly between two serving bowls.
4. Sprinkle 1/4 cup of crunchy, toasted granola evenly over the top of each bowl.
5. Arrange 2 tablespoons of sweet, fresh strawberry slices and 2 tablespoons of rich, dark chocolate chips decoratively over the granola on each bowl.
6. Finish by scattering 1 tablespoon of chopped, salted roasted peanuts over each bowl. Tip: The salty peanuts balance the sweetness perfectly—don’t skip them!
7. Serve immediately. Tip: For a firmer texture, pop the bowls in the freezer for 5 minutes before adding toppings.
Generously creamy and bursting with nostalgic flavor, this bowl offers a delightful contrast between the cold, velvety base and the crunchy granola and peanuts. I love how the strawberries add a juicy pop, making each spoonful a mini banana split adventure. Try drizzling with extra honey or a dollop of whipped cream for an indulgent weekend treat.
Vegan Banana Split with Coconut Ice Cream
Last week, I found myself with a bunch of overripe bananas and a serious craving for something decadent but dairy-free. This vegan banana split with homemade coconut ice cream was the perfect solution—it’s nostalgic, surprisingly simple, and feels like a real treat. Let’s make it!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large, perfectly ripe bananas
– 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
– 1/4 cup of pure maple syrup, rich and amber-colored
– 1 teaspoon of pure vanilla extract, with its warm, floral aroma
– 1/4 cup of creamy, unsweetened almond butter
– 1/2 cup of fresh, juicy strawberries, hulled and sliced
– 1/4 cup of crunchy, roasted almonds, roughly chopped
– 4 maraschino cherries, bright red and glossy
Instructions
1. Open the chilled can of full-fat coconut milk and scoop the solid cream into a large mixing bowl, leaving the liquid behind for another use.
2. Add the 1/4 cup of pure maple syrup and 1 teaspoon of pure vanilla extract to the coconut cream.
3. Use an electric mixer on medium-high speed to whip the mixture for 3–4 minutes, until it becomes light and fluffy with soft peaks. Tip: Chilling the bowl beforehand helps the cream whip faster.
4. Transfer the whipped coconut cream to a freezer-safe container, cover it tightly, and freeze for at least 4 hours, or until firm like ice cream.
5. Peel the 2 large, perfectly ripe bananas and slice each one in half lengthwise.
6. Place two banana halves side-by-side in each of four serving dishes to form the classic split base.
7. Scoop 1–2 generous portions of the frozen coconut ice cream onto the bananas in each dish.
8. Drizzle 1 tablespoon of creamy, unsweetened almond butter over the ice cream and bananas in each dish.
9. Top each split evenly with the 1/2 cup of fresh, juicy strawberry slices and 1/4 cup of crunchy, roasted almonds.
10. Finish each serving with 1 maraschino cherry placed on top. Tip: For extra flair, warm the almond butter slightly to make it pourable.
11. Serve immediately. Tip: Assemble just before eating to keep the bananas from browning and the ice cream from melting too quickly.
Rely on the contrast of creamy coconut, sweet fruit, and crunchy nuts to make this dessert unforgettable. The cold, smooth ice cream against the soft bananas creates a delightful texture, while the almond butter adds a rich, savory depth. Try it with a sprinkle of cocoa nibs for a bitter twist or serve it in a waffle bowl for an extra-indulgent treat!
Banana Split Waffles with Nutella Drizzle
Diving into the weekend with a breakfast that feels like dessert is my favorite kind of rebellion. These Banana Split Waffles with Nutella Drizzle are my go-to when I want to turn a lazy Saturday morning into something special, inspired by those classic ice cream parlor treats I loved as a kid.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of fluffy all-purpose waffle mix
– 1 1/2 cups of creamy whole milk
– 2 large farm-fresh eggs, lightly beaten
– 1/4 cup of melted, golden unsalted butter
– 1 teaspoon of fragrant pure vanilla extract
– 3 ripe, spotty bananas, sliced into 1/4-inch rounds
– 1/2 cup of rich, creamy Nutella
– 2 tablespoons of warm water
– 1 cup of sweet, fresh strawberries, hulled and sliced
– 1/2 cup of fluffy whipped cream
– 4 maraschino cherries with stems
Instructions
1. Preheat your waffle iron to 375°F according to the manufacturer’s instructions, ensuring it’s hot and ready for a crisp exterior.
2. In a large mixing bowl, whisk together the fluffy all-purpose waffle mix, creamy whole milk, lightly beaten farm-fresh eggs, melted golden unsalted butter, and fragrant pure vanilla extract until just combined, being careful not to overmix to keep the waffles tender.
3. Lightly grease the preheated waffle iron with a brush of additional melted butter or non-stick spray to prevent sticking.
4. Pour about 1/2 cup of the batter onto the center of the waffle iron, close the lid, and cook for 4-5 minutes until golden brown and crisp, checking for doneness when steam stops escaping—this is my tip for perfect waffles every time.
5. Repeat step 4 with the remaining batter to make a total of 4 waffles, keeping them warm in a 200°F oven on a baking sheet to maintain their texture.
6. While the waffles cook, combine the rich, creamy Nutella and warm water in a small microwave-safe bowl, heating in 15-second intervals for 30-45 seconds total, stirring until smooth and drizzle-able; this prevents the Nutella from seizing up.
7. Arrange one warm waffle on each of 4 plates, topping evenly with sliced ripe, spotty bananas and sweet, fresh strawberries.
8. Drizzle the warm Nutella mixture generously over each waffle using a spoon or squeeze bottle for even coverage.
9. Finish each plate with a dollop of fluffy whipped cream and crown with a maraschino cherry with stem for that classic banana split flair.
Buttery, crisp waffles meld with the gooey Nutella and fresh fruit for a symphony of textures. Serve these immediately with extra berries on the side, or for a fun twist, let guests build their own with additional toppings like chopped nuts or a sprinkle of sea salt to cut the sweetness.
Banana Split Brownie Sundae
Gosh, after a long day of holiday shopping, I was craving something that felt like a celebration but didn’t require a ton of effort—something that could turn a simple brownie into a showstopper. That’s how this Banana Split Brownie Sundae was born in my kitchen, a mashup of my favorite childhood ice cream parlor treat and the fudgy brownies I always keep in the freezer for emergencies.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 box of fudgy brownie mix (plus the required rich extra virgin olive oil and farm-fresh eggs)
– 3 ripe, sweet bananas
– 1 pint of high-quality vanilla bean ice cream
– ½ cup of thick, gooey hot fudge sauce
– ½ cup of sweet, crunchy chopped walnuts
– ½ cup of bright red maraschino cherries
– 1 cup of fluffy, freshly whipped cream
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with a light coating of rich extra virgin olive oil.
2. In a large mixing bowl, combine the fudgy brownie mix with the required farm-fresh eggs and rich extra virgin olive oil according to the box instructions, stirring until just combined to avoid overmixing, which can make the brownies tough.
3. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
4. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—this ensures a fudgy texture rather than dry cake-like brownies.
5. Remove the brownies from the oven and let them cool completely in the pan on a wire rack for about 1 hour to set properly.
6. While the brownies cool, slice the 3 ripe, sweet bananas into ½-inch rounds.
7. Cut the cooled brownies into 6 equal squares and place each square on a dessert plate.
8. Top each brownie square with a scoop of high-quality vanilla bean ice cream, allowing it to soften slightly for easier serving.
9. Arrange the banana slices around the ice cream on each plate.
10. Drizzle ½ cup of thick, gooey hot fudge sauce evenly over the sundaes, reheating it briefly if needed for a pourable consistency.
11. Sprinkle ½ cup of sweet, crunchy chopped walnuts over the top for added crunch.
12. Finish each sundae with a dollop of 1 cup of fluffy, freshly whipped cream and garnish with ½ cup of bright red maraschino cherries.
Heavenly doesn’t even begin to describe the contrast here: warm, fudgy brownies melting into cold, creamy ice cream, with the bananas adding a soft, sweet bite. For a fun twist, try serving these in individual mason jars for a portable treat that’s perfect for summer picnics or cozy movie nights.
Banana Split Cheesecake with Strawberry Glaze
Yesterday, as I was cleaning out my freezer, I discovered three overripe bananas that were practically begging to be used—and that’s when inspiration struck! I’ve always loved the classic banana split, but turning it into a creamy, no-bake cheesecake felt like the perfect way to celebrate the season without turning on the oven. Trust me, this dessert is a showstopper that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of finely crushed graham cracker crumbs
– ½ cup of melted unsalted butter
– 16 ounces of full-fat cream cheese, softened to room temperature
– 1 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1 cup of heavy whipping cream, chilled
– 3 medium ripe bananas, mashed until smooth
– 1 cup of fresh strawberries, hulled and sliced
– ¼ cup of strawberry jam
– 1 tablespoon of fresh lemon juice
– Whipped cream and maraschino cherries for garnish
Instructions
1. In a medium bowl, combine the finely crushed graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust, using the back of a spoon to smooth it out.
3. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed for 2 minutes until creamy and lump-free.
4. Gradually add the granulated white sugar and pure vanilla extract to the cream cheese, beating for another 2 minutes until fully incorporated and smooth.
5. In a separate chilled bowl, whip the heavy whipping cream on high speed for 3-4 minutes until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain, being careful not to deflate the air.
7. Fold in the mashed ripe bananas until evenly distributed throughout the cheesecake filling.
8. Pour the filling over the prepared crust in the springform pan, spreading it evenly with an offset spatula.
9. Tap the pan gently on the counter a few times to remove any air bubbles, then cover and refrigerate for at least 6 hours or overnight until fully set.
10. In a small saucepan over medium heat, combine the fresh strawberries, strawberry jam, and fresh lemon juice, stirring frequently for 5-7 minutes until the strawberries soften and the mixture thickens slightly.
11. Remove the strawberry glaze from the heat and let it cool to room temperature for about 15 minutes before spooning it over the chilled cheesecake.
12. Garnish the cheesecake with dollops of whipped cream and maraschino cherries just before serving.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
Absolutely divine! This cheesecake boasts a velvety, airy texture that melts in your mouth, with the sweet banana flavor shining through in every bite. For a fun twist, try serving it in individual jars layered with extra crushed graham crackers and a drizzle of chocolate sauce—it’s like a deconstructed banana split that’s almost too pretty to eat!
Banana Split French Toast with Maple Syrup
Mornings at my house are usually a chaotic rush, but this weekend I decided to slow things down with a breakfast that feels like dessert. Inspired by the classic ice cream sundae, I created a French toast that’s sweet, nostalgic, and surprisingly simple to whip up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 thick slices of brioche bread, preferably day-old for better absorption
– 2 large farm-fresh eggs
– 1/2 cup of whole milk
– 1 teaspoon of pure vanilla extract
– 1/4 teaspoon of ground cinnamon
– 2 tablespoons of unsalted butter
– 2 ripe bananas, sliced into 1/4-inch rounds
– 1/4 cup of pure maple syrup
– 1/4 cup of chopped walnuts, toasted for extra crunch
– Whipped cream for topping (optional)
Instructions
1. In a shallow bowl, whisk together the 2 large farm-fresh eggs, 1/2 cup of whole milk, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of ground cinnamon until fully combined and frothy.
2. Dip each of the 4 thick slices of brioche bread into the egg mixture, letting them soak for 30 seconds per side to absorb the liquid evenly—this prevents sogginess.
3. Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of the unsalted butter until it bubbles lightly.
4. Place the soaked bread slices in the skillet and cook for 3–4 minutes per side, or until golden brown and crisp on the edges.
5. Transfer the cooked French toast to a plate and cover loosely with foil to keep warm.
6. In the same skillet, melt the remaining 1 tablespoon of unsalted butter over medium heat.
7. Add the sliced ripe bananas and cook for 2–3 minutes, stirring occasionally, until they soften and caramelize slightly.
8. Drizzle the 1/4 cup of pure maple syrup over the bananas and stir to coat, heating for an additional 1 minute until warm and bubbly.
9. Spoon the banana-maple mixture over the French toast slices.
10. Sprinkle the toasted chopped walnuts on top and add a dollop of whipped cream if desired.
Unbelievably decadent, this dish boasts a crispy exterior from the brioche that gives way to a custardy center, all balanced by the sweet bananas and nutty walnuts. For a fun twist, try serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce to really lean into the sundae vibe.
Banana Split Pancakes with Chocolate Chips
Kicking off the holiday season with a breakfast that feels like dessert is my kind of tradition. These Banana Split Pancakes with Chocolate Chips are my playful, decadent twist on a classic diner stack, inspired by those lazy weekend mornings when a regular pancake just won’t cut it. I love how the warm bananas melt into the batter, creating pockets of sweet, gooey goodness in every bite.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of fluffy all-purpose flour
– 2 tablespoons of granulated white sugar
– 2 teaspoons of baking powder
– 1/2 teaspoon of fine sea salt
– 2 large farm-fresh eggs
– 1 1/2 cups of creamy whole milk
– 1/4 cup of melted unsalted butter
– 1 teaspoon of pure vanilla extract
– 2 ripe bananas, mashed until smooth
– 1/2 cup of semi-sweet chocolate chips
– 2 tablespoons of vegetable oil for cooking
– Optional for serving: whipped cream, maraschino cherries, chopped nuts
Instructions
1. In a large mixing bowl, whisk together 2 cups of fluffy all-purpose flour, 2 tablespoons of granulated white sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of fine sea salt until fully combined.
2. In a separate medium bowl, beat 2 large farm-fresh eggs with a fork until lightly frothy.
3. To the beaten eggs, add 1 1/2 cups of creamy whole milk, 1/4 cup of melted unsalted butter, and 1 teaspoon of pure vanilla extract, stirring gently to mix.
4. Pour the wet ingredients into the dry ingredients, folding with a spatula until just combined; a few lumps are okay to avoid overmixing, which keeps pancakes tender.
5. Gently fold in 2 ripe bananas, mashed until smooth, and 1/2 cup of semi-sweet chocolate chips until evenly distributed.
6. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with 1 tablespoon of vegetable oil.
7. For each pancake, ladle about 1/4 cup of batter onto the hot surface, cooking until bubbles form on top and the edges look set, about 2-3 minutes.
8. Flip each pancake carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through; adjust heat if browning too quickly.
9. Repeat with remaining batter, greasing the skillet with another tablespoon of vegetable oil as needed to prevent sticking.
10. Serve pancakes immediately while warm.
Decadently fluffy with a hint of caramelized banana, these pancakes are a textural dream—soft centers dotted with melty chocolate chips. For a true banana split experience, top them with a dollop of whipped cream, a cherry, and a sprinkle of nuts, turning breakfast into a festive celebration.
Banana Split Pie with Graham Cracker Crust
Baking this Banana Split Pie with Graham Cracker Crust always takes me back to summer potlucks with my family—it’s the nostalgic, no-bake dessert that disappears first from the table. I love how the creamy layers mimic the classic ice cream sundae but in pie form, perfect for when you want something impressive without turning on the oven. Let’s whip up this crowd-pleaser together!
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 1/2 cups finely crushed graham cracker crumbs
– 1/3 cup melted unsalted butter
– 1/4 cup granulated sugar
– 8 ounces softened cream cheese
– 1/2 cup powdered sugar
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream
– 3 ripe bananas, sliced into 1/4-inch rounds
– 1/2 cup chopped toasted walnuts
– 1/2 cup maraschino cherries, drained and halved
– 1/2 cup hot fudge sauce, warmed slightly
– 1/2 cup strawberry topping
– 1/2 cup whipped cream for garnish
Instructions
1. In a medium bowl, combine 1 1/2 cups finely crushed graham cracker crumbs, 1/3 cup melted unsalted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup to create an even layer.
3. Chill the crust in the refrigerator for 15 minutes to set—this prevents sogginess later.
4. In a large mixing bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon pure vanilla extract on medium speed for 2 minutes until smooth and fluffy.
5. In a separate chilled bowl, whip 1 cup heavy whipping cream on high speed for 3-4 minutes until stiff peaks form; fold it gently into the cream cheese mixture until no white streaks remain.
6. Spread half of the cream cheese filling evenly over the chilled crust.
7. Arrange 3 ripe bananas, sliced into 1/4-inch rounds, in a single layer over the filling to cover it completely.
8. Sprinkle 1/2 cup chopped toasted walnuts evenly over the bananas for a crunchy texture.
9. Top with the remaining cream cheese filling, spreading it smoothly with an offset spatula.
10. Drizzle 1/2 cup hot fudge sauce, warmed slightly, and 1/2 cup strawberry topping in alternating lines over the pie.
11. Garnish with 1/2 cup maraschino cherries, drained and halved, and 1/2 cup whipped cream in decorative dollops.
12. Refrigerate the pie for at least 4 hours, or overnight, to allow the layers to firm up perfectly.
Slice into this pie reveals a dreamy contrast: the crisp graham cracker crust gives way to velvety cream cheese, sweet bananas, and that signature sundae swirl. Serve it chilled with extra fudge on the side for dipping—it’s a fun twist that always gets smiles at gatherings!
Banana Split Bread Pudding with Rum Sauce
Craving something that feels like a decadent dessert but works as a cozy breakfast? This Banana Split Bread Pudding with Rum Sauce is my ultimate holiday-season hack, born from a fridge full of leftover brioche and overripe bananas. It’s the kind of warm, comforting dish that makes any morning feel special.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (about 12 oz) of day-old brioche bread, torn into 1-inch chunks
– 3 large, overripe bananas, mashed until smooth
– 4 large farm-fresh eggs
– 2 cups of whole milk
– 1 cup of heavy cream
– 3/4 cup of granulated sugar
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of fine sea salt
– 1/2 cup of semisweet chocolate chips
– 1/2 cup of chopped walnuts
– 1/4 cup of maraschino cherries, drained and halved
– For the rum sauce: 1/2 cup of unsalted butter, 1 cup of packed light brown sugar, 1/2 cup of heavy cream, 2 tablespoons of dark rum, 1/4 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the mashed bananas, farm-fresh eggs, whole milk, 1 cup of heavy cream, granulated sugar, pure vanilla extract, and 1/2 teaspoon of fine sea salt until fully combined and smooth.
3. Add the torn brioche chunks to the bowl, gently pressing them down with a spatula to ensure every piece is soaked in the custard mixture. Let it sit for 15 minutes to absorb fully—this prevents a soggy bottom later.
4. Fold in the semisweet chocolate chips, chopped walnuts, and halved maraschino cherries until evenly distributed throughout the mixture.
5. Pour the entire mixture into the prepared baking dish, spreading it out into an even layer with the spatula.
6. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, indicating it’s set.
7. While the pudding bakes, make the rum sauce: in a small saucepan over medium heat, melt 1/2 cup of unsalted butter.
8. Stir in the packed light brown sugar, 1/2 cup of heavy cream, and 1/4 teaspoon of fine sea salt, cooking for 5-7 minutes until the sugar dissolves and the sauce thickens slightly—keep stirring to avoid burning.
9. Remove the saucepan from heat and carefully whisk in 2 tablespoons of dark rum; the sauce will bubble briefly, so do this off the stove for safety.
10. Let the baked pudding cool for 10 minutes before slicing into squares.
11. Drizzle the warm rum sauce generously over each serving.
Every bite of this bread pudding is a delightful contrast: the custardy interior melts with banana sweetness, while the walnuts add a satisfying crunch. I love serving it warm with an extra scoop of vanilla ice cream for a true banana split experience—it’s become a festive staple in my home.
Banana Split Crepes with Fresh Berries
Finally, after a long week of recipe testing, I stumbled upon this delightful twist on a classic dessert that’s become my go-to for impromptu gatherings. It’s the perfect blend of nostalgic comfort and fresh, vibrant flavor—like a banana split decided to get a little fancy and wear a delicate crepe wrapper.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of all-purpose flour, sifted for a light, airy texture
– 1 1/4 cups of whole milk, at room temperature for smooth blending
– 2 large farm-fresh eggs, lightly beaten
– 2 tablespoons of granulated sugar, for a subtle sweetness
– 1/4 teaspoon of fine sea salt, to balance the flavors
– 2 tablespoons of unsalted butter, melted and slightly cooled
– 1 teaspoon of pure vanilla extract, for aromatic depth
– 1 tablespoon of neutral vegetable oil, for greasing the pan
– 2 ripe bananas, sliced into 1/4-inch rounds
– 1 cup of mixed fresh berries (like strawberries, blueberries, and raspberries)
– 1/2 cup of whipped cream, freshly made or high-quality store-bought
– 2 tablespoons of chocolate sauce, for drizzling
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and pour in the lightly beaten farm-fresh eggs, whole milk, melted unsalted butter, and pure vanilla extract.
3. Whisk the mixture vigorously for about 2 minutes, until the batter is completely smooth and free of lumps. Tip: Let the batter rest for 10 minutes at room temperature; this allows the flour to hydrate and results in more tender crepes.
4. Heat a 10-inch non-stick skillet or crepe pan over medium heat and lightly brush it with neutral vegetable oil using a pastry brush.
5. Pour 1/4 cup of the batter into the center of the hot skillet, immediately tilting and swirling the pan to spread it into a thin, even circle.
6. Cook the crepe for 60 to 90 seconds, until the edges lift easily and the bottom develops light golden-brown spots.
7. Carefully flip the crepe using a thin spatula and cook the other side for an additional 30 to 45 seconds, until just set. Tip: Stack cooked crepes on a plate with parchment paper between them to prevent sticking.
8. Repeat steps 4 through 7 with the remaining batter, brushing the skillet with more oil as needed, to make a total of 8 crepes.
9. Lay one crepe flat on a serving plate and arrange a few slices of ripe bananas and a handful of mixed fresh berries down the center.
10. Fold the crepe over the filling into a half-moon shape and top with a dollop of whipped cream and a drizzle of chocolate sauce. Tip: For extra flair, garnish with a whole berry or a banana slice on top.
11. Repeat with the remaining crepes and ingredients to assemble all servings.
That first bite reveals the delicate, slightly crisp crepe giving way to the soft bananas and juicy berries, all tied together with the creamy whipped cream and rich chocolate. Try serving these crepes rolled instead of folded for a fun, handheld treat at your next brunch or dessert party.
Banana Split Ice Cream Sandwiches
Gosh, I still remember the first time I tried to make ice cream sandwiches for a summer barbecue—they melted into a sticky mess before anyone could take a bite! After plenty of trial and error (and a few happy accidents), I’ve perfected these Banana Split Ice Cream Sandwiches, which are not only delicious but also hold their shape beautifully, even on a warm day. They’re my go-to treat when I want to impress guests without spending hours in the kitchen, and the combination of flavors always brings back those nostalgic ice cream parlor vibes.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of creamy vanilla ice cream, slightly softened
– 1 cup of ripe mashed bananas, with a sweet, fragrant aroma
– 16 chewy chocolate chip cookies, store-bought or homemade
– ½ cup of rich, dark chocolate fudge sauce, warmed to a pourable consistency
– ¼ cup of crunchy chopped walnuts, toasted for extra flavor
– ½ cup of fresh, juicy strawberries, thinly sliced
– ¼ cup of fluffy whipped cream, for garnish
Instructions
1. Line a baking sheet with parchment paper and place 8 chocolate chip cookies flat-side up on it.
2. In a medium bowl, combine the creamy vanilla ice cream and ripe mashed bananas until smooth, using a spatula to fold gently—this prevents the ice cream from melting too quickly.
3. Spoon about ¼ cup of the banana ice cream mixture onto each of the 8 cookies on the baking sheet, spreading it evenly to the edges with a spoon.
4. Top each with another chocolate chip cookie, pressing down lightly to form a sandwich, and immediately transfer the baking sheet to the freezer.
5. Freeze the sandwiches for at least 1 hour, or until firm to the touch—this ensures they hold together when served.
6. Remove the sandwiches from the freezer and drizzle each with 1 tablespoon of rich, dark chocolate fudge sauce, allowing it to drip down the sides.
7. Sprinkle ½ tablespoon of crunchy chopped walnuts over the fudge on each sandwich for a nutty crunch.
8. Arrange 3-4 thinly sliced fresh, juicy strawberries on top of each sandwich, pressing them gently into the ice cream.
9. Add a dollop of fluffy whipped cream to the center of each sandwich just before serving to keep it from deflating.
10. Serve immediately or return to the freezer for up to 5 minutes if not eating right away—this helps maintain the perfect texture without becoming too hard.
Here’s the best part: these sandwiches offer a delightful contrast between the chewy cookies and the creamy, cold filling, with bursts of fruity sweetness from the strawberries and bananas. I love serving them on a platter with extra fudge sauce for dipping, or even crumbling a few extra walnuts on top for an added crunch that makes every bite irresistible.
Healthy Banana Split with Frozen Yogurt and Nuts
Somedays, you just need a treat that feels indulgent but won’t derail your healthy eating goals—that’s where this banana split comes in. I whipped it up last weekend when my sweet tooth was calling, but I didn’t want the heavy, sugary aftermath. It’s become my go‑for quick dessert after a long walk with the dog.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe, spotty bananas
– 1 cup creamy vanilla frozen yogurt
– ¼ cup crunchy roasted almonds, roughly chopped
– 2 tablespoons rich dark chocolate chips
– 2 tablespoons sweet wildflower honey
– 1 teaspoon pure vanilla extract
Instructions
1. Peel the 2 ripe, spotty bananas and slice each one lengthwise.
2. Arrange the banana halves in two shallow bowls, creating a split down the middle.
3. Scoop ½ cup of creamy vanilla frozen yogurt onto each banana split, placing it between the halves. Tip: For easier scooping, dip your spoon in warm water first.
4. Drizzle 1 tablespoon of sweet wildflower honey over each serving.
5. Sprinkle 2 tablespoons of crunchy roasted almonds evenly over both bowls.
6. Scatter 1 tablespoon of rich dark chocolate chips over each banana split.
7. Finish by adding ½ teaspoon of pure vanilla extract to each bowl, drizzling it lightly over the top. Tip: Use a high‑quality vanilla for the best aromatic flavor.
8. Serve immediately. Tip: If you prefer a softer texture, let the frozen yogurt sit at room temperature for 5 minutes before assembling.
Unbelievably, this dessert delivers that classic banana‑split creaminess without any guilt. The cold, smooth yogurt contrasts beautifully with the crunchy nuts and melty chocolate chips, while the honey adds just the right touch of natural sweetness. Try topping it with a sprinkle of cinnamon or serving it alongside a hot cup of coffee for a cozy afternoon pick‑me‑up.
Summary
Whether you’re craving a classic treat or a creative twist, these 18 decadent banana split recipes offer something for every sweet tooth. We hope you’ll whip up one (or a few!), share your favorite in the comments below, and pin this roundup to your Pinterest boards to save for later. Happy indulging!
