Southwestern Banana Split Recipe

This Southwestern Banana Split Recipe is incredibly easy and an over-the-top delicious dessert for any occasion. Just make sure you make a double batch. It will disappear quickly!

There are times when being alone in the kitchen with my favorite tunes blaring in the background, and hot bubbly goodness cooking away on the stovetop is all I need. It can be quite therapeutic to say the least.

I sure am glad I was alone as I was preparing this Southwestern Banana Split Recipe. What with all of the unnecessary necessary taste “testing” that occurred. I’d like to think it was less a lack of self-control than it was just an unbelievably satisfying recipe. Seriously, make this. Get back to me. I think you will agree with the need to “test” repeatedly. You may want to go ahead and plan on a double batch to compensate for all of the required taste testing.

The Spiced Fudge Sauce that tops this banana split alone is an amazing thing. It’s a sauce you need to keep stocked and stashed, hidden in the back of the fridge. The little bit of added cinnamon and nutmeg just makes chocolate dance on the palate. Such a wonderful combination, and quite addictive. I’m imagining Spiced Fudge Sauce drizzled over all kinds of things, like warm pound cake, or maybe as a dip for strawberries. Drooling has commenced once again over here.

Southwestern Banana Split Recipe

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Southwestern Banana Split Recipe

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A warm-spicy twist on a classic banana split.

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Ingredients

For Spiced Fudge Sauce:

• 1 cup heavy cream
• 
1/2 cup sugar
• 
4 ounces semi-sweet baking chocolate, coarsely chopped
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

For Southwestern Banana Split:

• 3 tablespoons butter
• 1/4 cup packed light brown sugar
• 
1 teaspoon imitation rum extract or vanilla extract
• 4 slightly under ripe bananas, halved lengthwise
• 2 tablespoons heavy cream
• 2 pints dulce de leche or vanilla ice cream

Instructions

For Spiced Fudge Sauce:

1. In a small saucepan over medium heat, bring cream and sugar to simmer, stirring constantly. Remove from heat.
2. Stir in chocolate, cinnamon and nutmeg until chocolate is completely melted, and everything is blended well. Serve warm. (Refrigerate, covered if making ahead. Then very gradually rewarm in microwave or stovetop, stirring occasionally.)

For Southwestern Banana Split:

1. Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir until dissolved. Stir in rum extract. Bring to simmer, stirring occasionally.
2. Add bananas; cook 1 minute on each side, remove and keep covered until all bananas are cooked.
3. Add cream; cook and stir until bubbly. Return bananas to pan and coat with deliciousness.
4. To serve, place a banana half and some of the caramel sauce in each serving bowl. Top each with 1/2 cup ice cream and drizzle with 2 tablespoons (or more!) Spiced Fudge Sauce.
5. Try to only devour one serving.

Notes

Recipe discovered at McCormick.

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