When my daughter and I eat ice cream, we are always battling to steal a taste from each other’s dish and compare flavours. As simple as it is, a banana split is a real classic, the ultimate favourite for kids—and grown-ups. I think it’s the combination of banana, chocolate and ice cream. And it’s fun to customise with your own flavours and toppings. Plus, the whole thing comes with a nutritious banana. When I came up with this banana split version, I was thinking about family and friends sharing a special dessert around the table.
Here at Four Seasons Hotel Bangkok, we like to indulge in a banana split after a big meal—and really any time in the warm season to cool down. We assemble the sundae with strawberries, macaroons; vanilla, strawberry and chocolate ice cream, plus bananas—served in a long-shaped sundae dish. We top it off with Chantilly cream, raspberry and chocolate sauce, and a sprinkle of sliced almonds. Try our recipe at home with the kids!
For our hotel guests, we start serving seasonal ice cream treats in the Lobby Lounge at Four Seasons Hotel Bangkok on February 1. We put together the MTC: tropical Thai flavours with fresh mango, coconut sorbet, Thai tea ice cream, sticky rice and passion fruit coulis. For the more adventurous, there’s our Durian Sundae: durian ice cream, sweet, brown sticky rice, crisped and caramelized rice, coconut sauce and crushed peanuts.
Fans of more traditional French favourites gravitate towards our Pear Caramel, including vanilla and rum-raisin ice cream, William Pear sherbet, butterscotch sauce and chocolate pearls; or the Peach Melba, with wine-poached peaches and apricots, vanilla ice cream, white peach sherbet and raspberry coulis.
Four Seasons Hotel Bangkok’s Banana Split
Serve with the chocolate sauce on the side, then pour onto the sundae just before enjoying. Makes four to six servings.
Read more on Bangkok in Four Seasons Magazine.
Find more recipes in Four Seasons Magazine.
Stéphane Calvet is pastry chef at Four Seasons Hotel Bangkok. A French native, Chef Stéphane’s culinary career started in 1996 in Perpignon, France at the Restaurant L’Auberge de Quercy. There, he worked under the guidance of Lionel Fabres, specializing in traditional regional cuisine. After stints in Sweden and Vietnam, Chef Stéphane held positions in Beijing and Bangkok before joining Four Seasons. He lives with his wife and nine-year-old daughter.
View all posts from Chef Stéphane
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