Sommelier Rajat Parr of Fifth Floor credits this over-the-top sundae to George Morrone, the restaurant's chef.
Plus: More Dessert Recipes and Tips
1 pint strawberries, hulled
1/4 cup superfine sugar
1/2 cup turbinado sugar or granulated brown sugar
6 firm, ripe bananas, halved lengthwise
1 pint vanilla ice cream
1 pint chocolate ice cream
1 pint strawberry ice cream
Pineapple Penuche Sauce
Chocolate Fudge Sauce
Chopped unsalted pistachios
Sweetened whipped cream
How to Make It
In a blender, puree the strawberries with the superfine sugar. Strain the sauce and refrigerate until chilled.
Preheat the broiler. Grind the turbinado sugar in a blender; transfer to a plate. Dip the cut side of the bananas in the sugar and arrange them, sugared side up, on a baking sheet. Broil the bananas as close to the heat source as possible for 2 to 3 minutes, or until caramelized.
Place 2 caramelized banana halves in each of 6 oval bowls and add 1 scoop each of vanilla, chocolate and strawberry ice cream. Pass the sauces and the toppings at the table.
A 10-year-old Madeira is one of the few dessert wines that goes well with ice cream. Its sweet and chocolate malt-like flavors are superb with the banana splits, no matter what sauces you spoon on top.
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