Vanilla Caramel Banana Split Bowl
Ingredients
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1 ripe banana, halved lengthwise
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2 generous scoops of premium vanilla bean ice cream
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2 tbsp high-quality salted caramel sauce (warmed)
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2 tbsp toasted walnuts or pecans, roughly chopped
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A pinch of flaky sea salt (optional, for extra depth)
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Optional: A dusting of cinnamon or a side of hot espresso
Instructions
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Prepare the Base: Start with a shallow, chilled bowl. Peel your banana and slice it down the middle. Place the two halves along the edges of the bowl, creating a “cradle” for your ice cream.
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The Main Event: Place two large, round scoops of vanilla ice cream directly in the center of the banana halves. For the best texture, let the ice cream sit at room temperature for two minutes before scooping.
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The Drizzle: Using a spoon, slowly drizzle the warm salted caramel over the ice cream peaks, allowing it to pool slightly on the banana and the bottom of the bowl. The contrast between the cold ice cream and warm sauce creates a delicious “fudge” texture where they meet.
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The Crunch: Generously sprinkle the toasted walnuts or pecans over the top. The earthiness of the nuts cuts through the sweetness of the caramel.
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The Finishing Touch: If you like a “salted” profile, add a tiny pinch of flaky sea salt over the top. Serve immediately with a silver spoon and, if you’re feeling fancy, a fresh cup of black coffee to balance the richness.