Caramelized Banana Split with Espresso Hot Fudge Sauce




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Serves 8

A crunchy coating of caramel is key to this riff on the classic banana split.


  • 4 oz. 60% bittersweet chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1 Tbsp. light corn syrup
  • 2 tsp. instant espresso


  • 4 bananas, peeled, split lengthwise, and halved
  • 2 cups sugar
  • 1/2 cup water


  • 1 qt. vanilla ice cream
  • 1 qt. chocolate ice cream
  • 1 qt. strawberry ice cream
  • 8 fresh strawberries, halved lengthwise
  • 1/4 cup lightly salted peanuts, chopped
  • 1/2 cup 1/4- to 1/2-in. cubed fresh pineapple
  • 2 cups sweetened whipped cream


  1. Make the espresso hot fudge: In a small bowl set over a pot of boiling water, combine chocolate, heavy cream, corn syrup, and instant espresso.
    Cook, stirring with a rubber spatula, until smooth, 4 to 5 minutes. Keep warm.
  2. Make the caramelized bananas: Place bananas, cut side up, on a wire rack set on a baking sheet lined with parchment paper. Place sugar and 1/2 cup water in a small saucepan. Cook over moderate heat until mixture is amber, bubbles are thick, and a candy thermometer registers 375°F, 16 to 17 minutes.
    Immediately brush caramel over bananas; let stand until cooled completely and hardened, about 30 seconds.
  3. Make the sundaes: Place bananas, caramel side up, in serving dishes. Top evenly with ice cream, hot fudge, strawberries, peanuts, and pineapple.
    Serve with whipped cream.
    MAKE AHEAD Chocolate sauce can be made 3 days ahead and chilled. Before serving, reheat in a small bowl set over a pot of boiling water, or microwave in 30-second increments.

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