Banana Split

Method

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1. Make the sauce: heat the cream and golden syrup in a small saucepan until steaming. Pour over the chocolate in a bowl, leave for 2 minutes, then stir until smooth and glossy. Keep warm.

   Mark done Start 2 min timer

2. Peel the bananas and split each in half lengthways. Lay two halves in each of 4 long dishes, cut sides up.

   Mark done

3. Put three scoops of ice cream in a row between the banana halves in each dish, one of each flavour.

   Mark done

4. Spoon the warm chocolate sauce over the vanilla, the strawberries over the strawberry ice cream and the pineapple over the chocolate.

   Mark done

5. Top with the whipped cream and peanuts, put a cherry on each and serve at once.

   Mark done

Chef’s Tips

• Use firm ripe bananas with a little green left. Very ripe ones fall apart when split.
• Warm the chocolate sauce. It sets when it meets the ice cream and makes a fudgy shell.
• Assemble at the last minute. The ice cream melts quickly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A cup of coffee
• A glass of milk
• Wafers

Storage & Reheating

Assemble and eat at once. Keep the chocolate sauce in the fridge up to 1 week and warm gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.