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Caramelized Banana Split
© William Meppem

Caramelized Banana Split

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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. 1 pint strawberries, hulled
  2. 1/4 cup superfine sugar
  3. 1/2 cup turbinado sugar or granulated brown sugar
  4. 6 firm, ripe bananas, halved lengthwise


  1. 1 pint vanilla ice cream
  2. 1 pint chocolate ice cream
  3. 1 pint strawberry ice cream
  4. Pineapple Penuche Sauce
  5. Chocolate Fudge Sauce
  6. Chopped unsalted pistachios
  7. Sweetened whipped cream
  8. Brandied cherries
  1. In a blender, puree the strawberries with the superfine sugar. Strain the sauce and refrigerate until chilled.
  2. 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.
  3. 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.

Suggested Pairing

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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