Caramelized Banana Split

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

  • Servings: 6

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  • 1 pint strawberries, hulled
  • 1/4 cup superfine sugar
  • 1/2 cup turbinado sugar or granulated brown sugar
  • 6 firm, ripe bananas, halved lengthwise
for serving
  • 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
  • Brandied cherries

How to make this recipe

  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.

Contributed By Photo © William Meppem Published July 2001

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