Banana Splits with Hot Fudge Sauce
For the hot fudge sauce:
- 6 Tbs. cocoa powder
- 1⁄3 cup boiling water
- 3 Tbs. unsalted butter, cut into 6 pieces
- 1 cup sugar
- 2 Tbs. light corn syrup
- 1 tsp. vanilla extract
- 12 small scoops best-quality vanilla ice cream
(3 to 4 pints)
- 4 ripe bananas, peeled and halved lengthwise
- 1⁄2 cup sliced almonds
- Sweetened whipped cream for serving
- 12 maraschino cherries, drained, or raspberries
- Liqueur, such as Grand Marnier or Kahlúa, for
Slowly bring the mixture to a simmer, stirring occasionally; do not allow it to boil. When small bubbles form around the edges of the pan, simmer, without stirring, until glossy and thick, about 8 minutes. Remove from the heat. Using a clean spoon, stir in the vanilla. If not using the sauce right away, keep warm in a double boiler.
Arrange 3 scoops of ice cream in a line down the center of each of 4 chilled oblong dishes. Place 1 banana half, cut side in, on either side of the ice cream. Spoon a generous amount of the hot fudge sauce over the top and sprinkle with the almonds. Dollop with whipped cream. Top each serving with 3 maraschino cherries, drizzle with liqueur and serve immediately. Serves 4.
Serving Tip: If you do not have oblong dishes, cut each banana half in half crosswise. Put the ice cream in chilled round bowls and surround each portion with 4 banana quarters.
Note: The hot fudge sauce may be prepared in advance. Let it cool to room temperature, then cover and refrigerate for up to 1 week. Reheat the sauce gently in a double boiler over barely simmering water before serving.