Banana Splits with Frozen Yogurt

Ingredients (15)

For the frozen yogurt:

  • 3 cups) whole-milk plain yogurt
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup

For the hot fudge sauce:

  • 3/4 cup semisweet chocolate chips
  • 1/2 (7-ounce can) sweetened condensed milk

For the bananas:

  • 2 tablespoons *light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 6 medium bananas, firm but ripe
  • 2 tablespoons unsalted butter (1/4 stick), melted

For assembling the sundaes:

  • Toasted sliced almonds
  • Pomegranate seeds or fresh raspberries
  • Fresh blueberries
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Nutritional Information
  • Calories554
  • Fat22.48g
  • Saturated fat13.8g
  • Trans fat0.16g
  • Carbs89.32g
  • Fiber4.71g
  • Sugar74.13g
  • Protein7.3g
  • Cholesterol54.88mg
  • Sodium157.04mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Banana Splits with Frozen Yogurt

The banana split gets a modern twist, thanks to roasted bananas and homemade frozen yogurt. Never made your own frozen yogurt? It’s ridiculously easy—just stir together plain yogurt, a bit of heavy cream, sugar, and light corn syrup till the sugar dissolves, then freeze it in your ice cream maker. The hot fudge sauce comes together in a couple of minutes in the microwave, and the roasted bananas get brown and caramelized under the broiler (after being brushed with butter and sprinkled with a mix of brown sugar, cinnamon, a tiny amount of cayenne pepper—for warmth, not heat—and a pinch of salt). The final touch for the sundaes: a sprinkle of toasted sliced almonds and fresh berries or pomegranate seeds.

During BBQ season, you can grill the bananas rather than broil them; just make sure the grate is clean and well-oiled. Read more about how to grill fruit and how to grill dessert.

For more fruity frozen treats, check out our Carnival Ice Cream Sundae, Strawberry Ice Cream Sundae, and Grilled Fig and Orange Blossom Ice Cream Sundaes.


To make the frozen yogurt:
  1. 1Whisk together the yogurt, heavy cream, sugar, and corn syrup in a mixing bowl until the sugar has completely dissolved (you’ll know when the mixture feels smooth, not gritty, against your fingers).
  2. 2Freeze in an ice cream maker according to the manufacturer’s instructions—when done churning, it should have the texture of soft-serve or a thick milkshake, about 17 to 20 minutes in most machines.
    Scoop into a freezer container and smooth the top. Press a piece of plastic directly against the top of the frozen yogurt to prevent ice crystals from forming. Let it sit in the freezer until completely firm, at least 6 hours. It will keep in the freezer for up to 1 week.

To make the hot fudge sauce:

  1. 1Dump the chocolate chips into a microwave-safe bowl. Pour the sweetened condensed milk over the top and microwave on high 1 minute. Stir, and microwave until the chocolate melts and the sauce is smooth, about 1 minute more. Set aside to keep warm.

To roast the bananas:

  1. 1Set the broiler to high. Mix the brown sugar, cinnamon, cayenne, and salt until well combined. Peel and halve each banana lengthwise and brush with melted butter. Sprinkle with the sugar mixture and arrange on a rimmed baking sheet; continue with the remaining bananas. Broil until golden, about 2 to 3 minutes.

To serve:

  1. 1Arrange 2 banana halves on each serving plate, top with a double scoop of frozen yogurt, drizzle with hot fudge sauce, and sprinkle with toasted almonds, pomegranate seeds or raspberries, and blueberries.
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