Banana Splits with Cranberry Compote and Coffee Caramel

  • serves 4
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends


3 Ratings
Directions for: Banana Splits with Cranberry Compote and Coffee Caramel


For the Cranberry Compote

375 mL (1 1/2 cups) sugar

250 mL (1 cup) water

500 mL (2 cups) fresh or frozen cranberries

For the Coffee Caramel

60 mL (1/4 cup) water

375 mL (1 1/2 cups) sugar

125 mL (1/2 cup) 35% cream

125 mL strong coffee

60 mL (1/4 cup) salted butter

For Assembly

Vanilla ice cream

4 bananas, peeled and halved lengthwise

75 mL (1/3 cup) pecans, toasted and coarsely chopped


For the Cranberry Compote

1. In a saucepan, bring the sugar and water to a boil. Add the cranberries. Bring to a boil. Remove from the heat and let cool partially. Refrigerate for 12 hours.

For the Coffee Caramel

1. In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan.

2. Simmer without stirring until the mixture turns light gold. Remove from the heat. Whisk in the cream, coffee and butter. Bring to a boil and let simmer, while whisking until the caramel is dissolved and the mixture is smooth, about 3 minutes. Let cool, transfer to an airtight container and refrigerate.

For Assembly

1. For each banana split, arrange 2 banana halves side by side in a bowl. Add 2 or 3 scoops of ice cream. Spoon caramel over the ice cream. Top with cranberry compote and pecans.

2. Note: This recipe makes enough caramel and cranberry compote for 8 banana splits.

The caramel and cranberry compote will keep in the refrigerator for about 2 weeks. Use them on ice cream, cakes and brownies.

See more: Fruit, North American, Dessert, Dinner, Lunch, Summer

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