A summertime American Classic

By Melissa Clark

The key to a great banana split is a combination of textures and temperatures. There’s the velvety cold ice cream, the pleasingly sticky hot fudge and the crunchy wet walnuts (here, made with maple syrup and honey), all nestled in a sliced ripe banana and topped with whipped cream. You can use any ice cream flavors you like: classics like chocolate, vanilla or strawberry, or get creative with your favorite varieties — maybe even a scoop or two of fruity sorbet. Naturally, banana splits are meant to be split between two (or three) people, so find some friends to share the sweetness.

INGREDIENTS

Yield:4 to 6 servings

FOR THE WALNUTS

- - 1cup/115 grams walnut halves
  - ¼cup/59 milliliters maple syrup
  - ¼cup/59 milliliters honey
  - Pinch of fine sea salt

FOR THE HOT FUDGE SAUCE

- - ⅔cup/158 milliliters heavy cream
  - ¼cup/50 grams packed light brown sugar
  - 3tablespoons honey
  - 1½tablespoons Dutch-process cocoa powder
  - Pinch of fine sea salt
  - 3½ounces/100 grams bittersweet chocolate
  - 1tablespoon unsalted butter, cubed
  - ½teaspoon vanilla extract, or ½ tablespoon brandy or rum

FOR ASSEMBLY

- - 2bananas, halved lengthwise and peeled

FOR ASSEMBLY

- 2pints ice cream, any flavors
- Whipped cream, for serving
- Cherries, for garnish (optional)

PREPARATION
Step 1
Prepare the walnuts: Heat the oven to 350 degrees. Spread walnut halves evenly on a baking sheet and bake for 8 to 12 minutes, or until nuts smell toasted and are slightly darker in color. Transfer to a rack to cool.

Step 2
In a medium bowl, whisk together maple syrup, honey and salt. Add nuts (it’s OK if they are still hot) and stir to combine.

Step 3
Prepare the fudge: In a medium saucepan over medium heat, bring the cream, sugar, honey, cocoa and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

Step 4
Stir in the chocolate and let cook until the chocolate melts, about 2 minutes. Stir in butter and vanilla (or liquor). Let cool slightly. Serve warm, not piping hot. If the fudge sauce begins to separate, vigorously whisk in 1 tablespoon hot water. Fudge sauce can be made up to 2 weeks ahead and stored in the fridge. Gently reheat before serving.

Step 5
Line a banana split bowl or other bowl with the banana halves. Top with scoops of ice cream, hot fudge and walnut sauce. Cover with whipped cream. Top with a cherry, if you like. Serve immediately.