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Dark chocolate banana splits

I made a batch of homemade vanilla bean ice cream last Sunday. It came out super creamy and delicious, but I wanted to make something special with it for my boyfriend David. He loves chocolate and bananas, and his passions have inspired a few different recipes that have appeared on my blog. Anyways this easy banana split to share since we always have bananas in our kitchen, and I had half a bar of Madécasse 70% Cocoa chocolate and heavy cream on hand.

The result? Soooo good.

My homemade vanilla bean ice cream was meant to be used in a banana split. The deep floral flavor pairs nicely with the banana and sweet chocolate. Oh and I topped mine with pecans but you could use any nut you have in your kitchen. If you really want to go for it, toast them in a non-stick pan for a minute before sprinkling on your banana split.


Vanilla bean ice cream
Warm chocolate ganache
Fresh whipped cream


1. You’ll want to start by making your ganache and lightly toasting your pecans. I like to heat up my nuts in a non stick pan over medium heat. They only need a few minutes and you know they are done when you can smell the scent of roasted pecans.

2. Whip up some heavy cream with a touch of either agave or powdered sugar.

3. Peel and slice a banana down the middle. Lay banana pieces cut side down on a plate.

4. Top with scoops of homemade vanilla bean ice cream, whipped cream, a hefty drizzle of warm ganache, and a sprinkle of toasted pecans.

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