Ingredients:

• For Glossy Chocolate Sauce:
• 60 gms – 2 oz / dark chocolate
• 4 tbsp – golden (light corn) syrup
• 15 gms. / 1/2 oz / 1 tbsp – Butter
• For Sundae:
• 4 Bananas
• 150 ml / 1/2 pint / 2/3 cup – double (heavy) Cream
• 8 to 12 scoops – good quality vanilla ice Cream
• 75 gms. / 2.5 oz / 2/3 cup – flaked (slivered) or chopped almonds, toasted
• 4 fan wafer biscuits (cookies)
• grated or flaked chocolate, to sprinkle

Method:

1. To make the chocolate sauce, break the chocolate into small pieces and place in a heat proof bowl with the syrup and butter.
2. Heat over a pan of hot water until melted, stirring until well combined.
3. Slice the bananas and whip the cream until just holding its shape.
4. Place a scoop of ice cream in the bottom of 4 tall sundae dishes.
5. Top with some slices of banana, some chocolate sauce, a spoonful of cream and a good sprinkle of nuts.
6. Repeat the layers, finishing with a good dollop of cream, sprinkled with nuts and a little grated or flaked chocolate.
7. Serve with fan wafer biscuits (cookies).
8. Variation:
9. For a traditional banana split, halve the bananas lengthwise and place on a plate with 2 scoops of ice cream between.
10. Top with cream and sprinkle with nuts.
11. Serve with the glossy chocolate sauce poured over the top.