Butterscotch Banana Splits


These classic banana splits are topped with fresh whipped cream and warm homemade butterscotch sauce.


  • 1 cup heavy cream

  • 6 tablespoons butter

  • cup packed light-brown sugar

  • 3 tablespoons light corn syrup

  • 2 tablespoons granulated sugar

  • 8 bananas, peeled and split lengthwise

  • 2 pints chocolate ice cream (or your favorite)

  • ½ cup salted peanuts, roughly chopped (optional)

  • 8 maraschino cherries (optional)


  1. Make butterscotch sauce: In a small saucepan, combine 1/3 cup cream, butter, brown sugar, and corn syrup. Bring to a boil over high heat; cook, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Let cool to room temperature. Sauce can also be made up to 1 week ahead; cover and refrigerate in an airtight container.

  2. If sauce is refrigerated, place in microwave, before serving, for 30 seconds; stir. If still too thick, microwave for 15 seconds more, and stir again.

  3. Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.

  4. Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

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