Summer is coming! Try Four Seasons Bangkok’s Banana Split with the kids

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

Ingredients

• 3 ounces polenta crumbs (substitute with Graham Cracker crumbs)
• 5 ounces Chantilly Cream (or whipped cream)
• 3 ounces chocolate sauce
• 5 ounces fresh berries of your choice (or frozen, if fresh is not available)
• 3 ounces almond flakes
• 2 ounces chocolate pearls
• 2 to 3 bananas (cut each into four pieces)
• 2 to 3 scoops strawberry ice cream
• 2 to 3 scoops chocolate ice cream
• 2 to 3 scoops vanilla ice cream
• 4 to 6 pieces strawberry macaron cookies
• 4 to 6 mint leaves

Instructions

1. Using a long, narrow sundae dish, spread a layer of the polenta crumbs in along the bottom.
2. Squeeze the Chantilly Cream into a scoop on the left-hand side.
3. Place four pieces of banana separately on both ends and in the middle of the dish.
4. Place scoops of strawberry, chocolate and vanilla ice cream between bananas.
5. Decorate with berries and macarons generously.
6. Top with chocolate pearls and almond flakes.
7. Garnish with few mint leaves on top of the cream and bananas.

Serve with the chocolate sauce on the side, then pour onto the sundae just before enjoying. Makes four to six servings.

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