Banana Split
with a dreamy yogurt-kissed whipped cream
Banana Split with Real California Tangy Yogurt Whipped Cream
I like to think of banana splits as joyful throwbacks: easy to make, endlessly fun, and perfect for those laid-back summer days. Whether you’re sharing it with family, serving it up for the little ones, or just treating yourself after a sunny day trip, it hits that sweet spot between nostalgic and refreshing, don't you think? It’s the kind of treat that brings out the kid in all of us.
What really makes this banana split shine is the whipped cream, which is made extra special with a scoop of tangy yogurt. Blending yogurt and cream (both made with Real California Milk, of course) lightens the texture and adds a bright, refreshing lift that balances all the sweetness. I whisk them together from the start to get just the right texture.
And here’s a little bonus: the recipe makes extra caramel and chocolate sauce, because honestly, why not? They’re perfect for spooning over cakes, swirling into milkshakes, or sneaking straight from the fridge with a spoon.
This recipe is sponsored by Real California Milk, and I’m genuinely proud to share it with you. As always, all opinions, ideas, and excessive whipped cream enthusiasm are entirely my own.
When you see the Real California Milk seal, you’re getting delicious, wholesome dairy and also supporting local Golden State farms and the families behind them. These are the people caring for the cows, the land, and the future of sustainable farming: Look for the seal on butter, yogurt, cream, ice cream, cheese, sour cream, crème fraîche... all the good stuff.
Makes 2 servings
½ cup cold Real California Heavy Whipping Cream
¼ cup plain whole milk Real California Yogurt (preferably Greek-style)
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract
Caramel Sauce
1 cup (200gr) granulated sugar
½ cup (120ml) water
6 tablespoons Real California salted butter, diced
½ cup (120ml) Real California Heavy Cream
1 teaspoon vanilla extract
Chocolate Sauce
1 cup semisweet chocolate chips
¾ cup Real California Heavy Whipping Cream
1 teaspoon pure vanilla extract
To assemble
2 ripe yet firm bananas, split lengthwise
2 scoops Real California Vanilla Ice Cream
2 scoops Real California Chocolate Ice Cream
2 scoops Real California Strawberry Ice Cream
Optional toppings: toasted nuts (I like pistachios), maraschino cherries, lots of sprinkles
Whipping cream: In a large bowl, whisk together the cold heavy cream, yogurt, powdered sugar, and vanilla. I recommend using a hand whisk here rather than an electric mixer: the amount of cream is small, and whisking by hand gives you much more control over the texture. Stop when the mixture reaches soft, pillowy peaks. If you accidentally go a bit too far, no stress, a little splash of cream folded in will smooth it right back out.
Transfer the whipped cream to a piping bag fitted with a star tip (it’s easiest if you set the bag into a tall glass or cup first). Not only does this make for a beautiful finish (which we love!), but it also keeps things neat and ready when it’s time to serve. If you don't have a piping bag, you can use a zip-top bag with a corner snipped off for a quick DIY version, or simply dollop the cream on with a spoon (also very nice). The whipped cream can be made up to 2 days in advance, just keep the piping bag chilled in the fridge and it’ll hold its shape perfectly.
Caramel sauce: In a small, heavy-bottomed saucepan (ideally one with a light-colored interior so you can easily monitor the color) combine the sugar and water. Set over medium heat and let it cook undisturbed. Don’t stir; instead, gently swirl the pan if you notice any dry patches. Let the sugar bubble away until it turns a deep amber color. This can take up to 15 minutes, so be patient and keep a close eye to prevent burning, once it starts to color, it darkens quickly.
When the caramel reaches that rich golden tone, immediately remove the pan from the heat and whisk in the butter. Be careful, as the mixture may sputter a little. Once the butter is fully melted, slowly whisk in the cream until smooth and glossy. Let the caramel cool slightly before stirring in the vanilla. Taste, and if you like, add a pinch more salt to deepen the flavor.
*If the caramel seizes (turns hard and clumpy when you add the cream), just return it to low heat and whisk gently until it melts back into a smooth sauce.
Chocolate sauce: Heat the cream in a small saucepan until just steaming. Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth. Add vanilla and stir again until glossy. Keep warm or gently reheat before assembling.
Before scooping, line up all your ingredients: chilled bowls or banana split dishes, sliced bananas, ice cream tubs, sauces warm and ready to drizzle, whipped cream in the piping bag, cherries and toppings within reach.
Keep a glass of warm water nearby and clean your ice cream scoop between each flavor for smooth, round scoops. Once you start scooping, things move fast, so a good mise en place makes all the difference.
Lay the banana halves in each serving dish. Add one scoop each of vanilla, chocolate, and strawberry ice cream. Drizzle generously with warm caramel and chocolate sauces. Pipe a generous swirl of the tangy whipped cream on top and finish with a cherry or two.
Make-ahead tips:
Both sauces can be made up to a week in advance and stored in the fridge in glass jars. Reheat gently in the microwave or in a warm water bath.
The whipped cream holds well in a piping bag for up to 2 days in the fridge, just give it a little squeeze before serving to refresh the texture.
Toddler-friendly versions:
Let kids build their own “mini” versions with smaller scoops and banana coins instead of split bananas.
Serving crowds:
To serve a group, pre-scoop the ice cream onto a parchment-lined tray and keep it in the freezer. Then all you have to do is assemble quickly with sauces and cream right before serving.
Make it your own:
Try different nut toppings (toasted pecans, hazelnuts, or almonds), flavored whipped creams (a touch of orange zest is lovely), berries, or perhaps even grilled bananas (that are even more delicious with a touch of cinnamon).
