Classic Banana Split with Homemade Hot Fudge Sauce
This classic banana split takes the iconic American sundae to the next level with crunchy candied almonds and a from-scratch hot fudge sauce that puts the bottled stuff to shame. Ready in 30 minutes, it's the perfect showstopper dessert for summer gatherings or a fun weeknight treat.
Ingredients
- 1 tablespoon granulated sugar
- 2 teaspoons granulated sugar
- 1 cup sliced almonds
- ¼ teaspoon fine sea salt plus extra pinch for fudge sauce
- ¼ cup unsweetened cocoa powder
- ¼ cup light brown sugar packed
- 2 teaspoons light corn syrup
- 1 cup heavy cream
- ¾ cup bittersweet chocolate chips
- 2 teaspoons unsalted butter
- ½ teaspoon pure vanilla extract
- 2 pints chocolate or vanilla ice cream or one of each
- 8 small ripe bananas peeled and halved lengthwise
- 1 cup whipped cream or one 7 oz / 200g can, for topping
- 1 tablespoon water for candied almonds
Instructions
- Preheat the oven to 325°F / 165°C (145°C fan-forced). Line a rimmed baking sheet with parchment paper.
- In a medium non-stick skillet over medium heat, combine 1 tablespoon of the sugar with 1 tablespoon of water. Stir until the sugar dissolves, about 1 minute. Add the sliced almonds and toss to coat evenly.
- Spread the coated almonds in a single layer on the prepared baking sheet. Bake for 10 minutes, then remove from the oven, sprinkle with the salt, and stir well. Return to the oven and bake for a further 8–10 minutes, stirring once halfway through, until golden. Allow to cool completely on the pan — they will crisp up as they cool.
- In a medium saucepan, whisk together the remaining 2 teaspoons of granulated sugar, brown sugar, cocoa powder, and a pinch of salt. Pour in the heavy cream and corn syrup, then whisk over medium heat until the mixture is completely smooth.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Let it bubble for 30 seconds, then remove the saucepan from the heat. Whisk in the butter and chocolate chips until fully melted and glossy. Stir in the vanilla extract.
- Place two banana halves cut-side up in each serving dish, creating a boat shape. Add one scoop of chocolate ice cream and one scoop of vanilla ice cream between the banana halves. Drizzle generously with the warm hot fudge sauce, scatter the candied almonds over the top, finish with a generous swirl of whipped cream, and serve immediately.
Nutrition
Serving: 1servingCalories: 715kcalCarbohydrates: 82gProtein: 11gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 97mgSodium: 200mgPotassium: 926mgFiber: 7gSugar: 62gVitamin A: 1245IUVitamin C: 10mgCalcium: 256mgIron: 2mg
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