How to Make S’mores Banana Split Sundaes
Nothing says summer is almost here like s’mores! Are you ready for the most delicious (and campfire-free) way to eat s’mores ever? GOOD. You’ve come to the right place :) We’ve combined s’mores with a banana split (one of our favorite ice cream treats) to make the *ultimate* sundae. Read on for the recipe!
Ingredients:
For the sundaes
- vanilla ice cream
- chocolate ice cream
- bananas
- mini marshmallows
- maraschino cherries
- chopped walnuts
- whipped cream
- hot fudge sauce (recipe follows)
- graham cracker crumble (recipe follows)
For the hot fudge sauce:
- 1 cup granulated sugar
- 1 1/3 cups cocoa powder
- 1 cup heavy whipping cream
- 1/2 cup salted butter
- splash of vanilla
For the graham cracker crumble:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted
Instructions:
1. To make the fudge sauce, combine the sugar, cocoa powder, and heavy whipping cream in a saucepan over medium heat. Whisk until combined. Add butter and stir until melted. Cook the fudge sauce over low heat for 3-5 minutes. Remove from heat. Add vanilla. Let cool 5-10 minutes. If you won’t be using the fudge sauce right away, store in a mason jar in the fridge.
2. To make the graham cracker crumble, preheat oven to 350 degrees Fahrenheit. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Pour into a baking pan lined with aluminum foil. Bake 10 minutes. Let cool.
3. To make the marshmallow bananas, preheat oven to broil. Slice bananas into 2-inch pieces and place on a baking sheet lined with aluminum foil. Top with mini marshmallows. Pop in the oven for 3-4 minutes until marshmallows are golden brown and toasted. Keep a close eye on these guys so they don’t burn!
3. Time to make the sundaes! Add a few spoonfuls of graham cracker crumble to a mason jar. Top with two scoops of vanilla ice cream and a few banana slices and marshmallows. Add a spoonful of hot fudge sauce and two scoops of chocolate ice cream. Top with whipped cream, more hot fudge sauce, and walnuts. Add a maraschino cherry and enjoy!
To make the fudge sauce, combine the sugar, cocoa powder, and heavy whipping cream in a saucepan over medium heat. Whisk until combined. Add butter and stir until melted. Cook the fudge sauce over low heat for 3-5 minutes. Remove from heat. Add vanilla. Let cool 5-10 minutes. If you won’t be using the fudge sauce right away, store in a mason jar in the fridge.
To make the graham cracker crumble, preheat oven to 350 degrees Fahrenheit. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Pour into a baking pan lined with aluminum foil. Bake 10 minutes. Let cool.
To make the marshmallow bananas, preheat oven to broil. Slice bananas into two-inch pieces and place on a baking sheet lined with aluminum foil. Top with mini marshmallows. Pop in the oven for 3-4 minutes until marshmallows are golden brown and toasted. Keep a close eye on these guys so they don’t burn!
Alright, now it’s time to assemble these sundaes!
Add a few spoonfuls of graham cracker crumble to a mason jar. Top with two scoops of vanilla ice cream and a few banana slices and marshmallows. Add a spoonful of hot fudge sauce and two scoops of chocolate ice cream. Top with whipped cream, more hot fudge sauce, and walnuts. Add a maraschino cherry and enjoy!
Time for a group shot!
Okay, how good do those babies look? UNREAL.
Our stylist Cassidy couldn’t wait to dig in! (Can you blame her?)
What are your favorite dessert recipes? Let us know on Twitter, and be sure to follow us on Pinterest for more yummy inspo!
Recipe Development and Food Styling: Francesca Bean
Styling: Cassidy Miller
Photography: Kurt Andre
