This banana split is updated with homemade banana ice cream for a richer, more satisfying take on the classic dessert.
There’s some debate about who invented the banana split. Most sources credit David “Doc” Strickler of Latrobe, Pennsylvania, in 1904, while others point to Ernest “Doc” Hazard in Wilmington in 1907. Regardless of its origin, the banana split grew out of the soda fountain era of the late 19th and early 20th centuries, when soda jerks sold iced treats and sundaes at neighborhood counters.
The familiar banana split usually features three scoops—vanilla, chocolate and strawberry—nestled between a split banana and topped with sauces, cream and cherries. In this recipe I give that classic an upgrade by using homemade banana ice cream alongside vanilla for a deeper banana flavor and an indulgent finish.
What are maraschino cherries?
Maraschino cherries are sweetened preserved cherries often dyed bright red. They’re commonly used as a garnish on cocktails, sundaes and banana splits and are the original “cherry on top.”
What dish is a banana split served in?
Traditionally a banana split is served in a long, curved “boat” dish that holds the split banana and scoops in place. If you don’t have a boat, use a flat-bottomed bowl or plate—the dessert also looks great deconstructed on a large plate.
Want more banana ideas? Try banana ice cream, Chunky Monkey style ice cream, or a banana milkshake for more ways to enjoy ripe bananas.
Ingredients
Bananas: Choose bananas that are ripe but firm and free of brown spots—perfect for splitting.
Banana ice cream: Homemade banana ice cream intensifies the banana flavor. If you can’t make it, use store-bought banana ice cream or substitute a complementary flavor such as chocolate or strawberry.
Vanilla ice cream: Use homemade or store-bought. If you prefer different pairings, chocolate or strawberry work well with banana.
Chocolate sauce: Store-bought is convenient; a homemade fudge or caramel sauce also works beautifully.
Whipped cream: Canned whipped cream is quick, though homemade whipped cream holds its shape better if you prefer.
Chopped nuts: Peanuts, walnuts or almonds add a crunchy contrast—omit if you need a nut-free version.
Sprinkles: Optional, but they add color and fun.
Maraschino cherries: The classic finishing touch—look for ones with stems if you want the traditional look.
How to make a banana split
Gather your ingredients and work quickly once the ice cream is out of the freezer to prevent melting.
1. Peel the banana and carefully split it lengthwise without breaking the halves.
2. Scoop two scoops of banana ice cream and one scoop of vanilla, arranging them in a row on your plate or in a boat, with the vanilla scoop in the center.
3. Place the banana halves on either side of the scoops with the curved sides facing outward.
4. Drizzle chocolate sauce over the ice cream and banana in a zigzag pattern.
5. Top each scoop with a generous dollop of whipped cream, then sprinkle with chopped nuts and sprinkles.
6. Pat maraschino cherries dry and place one on each whipped cream peak. Optionally, cut wafer cookies into sail shapes and tuck one into each scoop for presentation.
7. Serve immediately and enjoy.
How to store
Store components separately: keep ice cream frozen, refrigerate any prepared toppings, and slice bananas just before assembling to avoid browning. Assemble the banana split right before serving for best texture and appearance.
Have you made this recipe? Share how it went in the comments or tag your photos on Instagram so others can see your creation!
Looking for more dessert recipes?
Try making banana ice cream, no-churn chocolate ice cream, easy vanilla ice cream, a chocolate sundae, strawberry ice cream, or a strawberry compote for more delicious treats.
📋 Recipe
Banana split
Ingredients
- 2 scoops homemade banana ice cream
- 1 scoop vanilla ice cream (homemade or store-bought)
- 1 ripe banana
- ¼ cup chocolate sauce
- ¼ cup whipped cream
- 1 tablespoon chopped nuts
- ½ tablespoon sprinkles
- 2–3 wafers
- 3 maraschino cherries with stems
Instructions
- Peel the banana and carefully split it lengthwise into two halves.
- Place two scoops of banana ice cream and one scoop of vanilla in a row on a plate or in a boat, with the vanilla in the center.
- Arrange the split banana halves on either side of the scoops.
- Drizzle chocolate sauce over the banana and ice cream in a zigzag pattern.
- Top each scoop with a generous dollop of whipped cream.
- Sprinkle chopped nuts and sprinkles over the dessert.
- Cut wafers into sail shapes and tuck one into each scoop if desired.
- Place a maraschino cherry on top of each whipped cream peak.
- Serve immediately and enjoy.
Notes
I use my own banana ice cream here, but any flavor that pairs well with banana—such as chocolate or strawberry—will work. Use homemade or store-bought ingredients to suit your time and taste. Maraschino cherries with stems are available at some supermarkets or in cocktail sections at liquor stores.
Nutrition
Calories: 920 kcal • Carbohydrates: 137 g • Protein: 14 g • Fat: 37 g • Sugar: 59 g • Fiber: 6 g
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