Banana Split Sundaes for One

Banana split sundae for one is the small-victory dessert you make when you’ve earned it but don’t want to commit to a full pint. A square of chocolate melts in the microwave with corn syrup and sweetened condensed milk for a thick, glossy hot fudge sauce, then gets poured over a scoop of ice cream nestled inside a quartered banana. Crushed peanuts on top for crunch.

The homemade fudge sauce is what separates this from just dumping store-bought syrup on ice cream. The corn syrup keeps it pourable and glossy as it cools, and the sweetened condensed milk gives it that thick, almost caramel-like body. It’s ready in under three minutes and ruins you for jarred chocolate sauce.

Melt the chocolate gently in 30-second bursts, stirring between each one. Microwaved chocolate doesn’t always look melted, since it holds its shape until you stir. Push past the bubbling stage and you’ll scorch the chocolate, leaving a grainy, bitter sauce.

Use a ripe but firm banana. Overripe bananas turn mushy under the warm sauce, while underripe ones stay starchy and bland. The sweet spot is yellow with just a few brown freckles.

Quartering the banana lengthwise (instead of slicing into rounds) is the classic banana split presentation, and the long pieces hold their shape better against the cold ice cream and warm sauce.

Pro Tips

• Use a glass measuring cup with a spout for easy pouring straight onto the ice cream.
• Toast the peanuts in a dry skillet for 2 to 3 minutes before sprinkling for deeper flavor.
• A pinch of flaky sea salt on top of the fudge takes this from comforting to memorable.
• Make extra sauce. Leftover fudge keeps in the fridge for two weeks and reheats in 15 seconds.

Variations

• Use vanilla ice cream, strawberry, or coffee ice cream depending on mood.
• Swap peanuts for toasted pecans, almonds, or salted pistachios.
• Add a dollop of whipped cream and a maraschino cherry for the full diner-style banana split.