This Banana Split Puff Pastry Tart is making all our nostalgia dreams come true. There’s no better way to kick off summer IMO.
Banana Split Puff Pastry Tart
Ok confession time everyone… growing up I actually did not like banana splits at all. There was just something about the bananas and the ice cream that just never sat well with me. This was also around the time that I despised any fruity dessert, so don’t hate me! I was all about the chocolate, vanilla, you know the drill.
Buuuuut wow how things have changed now. I have officially been converted to a fruit dessert gal. I never thought I’d see the day! I’m all about a good apple pie, strawberry tart, key lime pie, you name it honestly and I’m obsessed. That’s why I’m so excited to share this recipe with you today, and it was totally inspired by a recipe from the feedfeed. I saw it and I just couldn’t help but share a variation with you guys!
What is a Banana Split?
Ok here’s the tea you guys. Banana splits are really just a banana split in half (obviously lol), filled with 3 scoops of ice cream, whipped cream, various sauces, and maraschino cherries.
I mean, with those ingredients, what could go wrong, right?!
Equipment you may need…
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- Liquid measuring cups: every baker needs one of these in their kitchen. You should never use a dry measuring cup to measure liquid ingredients – the amounts may vary slightly. I recommend this set of 3 – they’re perfect for your kitchen!
- Parchment Paper Sheets: I do and always will buy my parchment paper in sheets from Amazon. I would never ever go back to the rolls because they’re just soooo much easier to work with. Order some and I promise you’ll agree!
- Rolling pin: this is the one I use for everything. It’s only $7 and it does the job. I prefer using rolling pins without handles on the ends so I get more even pressure.
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
- Saucepan/stainless set: I have this set by Le Creuset and I absolutely love every piece. They’re a little pricey, but I know I’ll have them forever because they’re such great quality and a kitchen staple.
Ingredients for this Tart
- Puff pastry sheet (you’ll only need 1 for this recipe, save the other one for a fun dessert or appetizer!)
- Nutella
- Cinnamon sugar
- Bananas
- Chocolate syrup
- Homemade salted caramel sauce
- Ice cream (I used a combination of vanilla, chocolate, and strawberry)
- Whipped cream (I just used the can, but you’re welcome to make your own)
- Maraschino cherries
Tips for Banana Split Puff Pastry Tart
- Melt your Nutella just a teensy bit. The layers in puff pastry are very fragile, so I recommend warming your Nutella in the microwave for just a few seconds to allow it to soften a bit. This will ensure it spreads easily!
- Use a homemade caramel sauce. Sure, the jars are great and convenient (and I use them a lot too), but I really really encourage you guys to make your own caramel sauce! Why? Because it’s wayyyyy easier than you probably think it is, and I’m walking you through every step in this recipe. It’s a completely fail-proof method that will make you feel so accomplished. And the best part? You can save the leftovers for another delicious dessert recipe like these Salted Caramel Oatmeal Cookie Bars.
- Use allll the ice cream you want. I know I’m only having you scoop 6 scoops of ice cream on this tart, but if you’re ice cream obsessed like me feel free to do lots more than that! More ice cream never hurts anything, let’s be honest here.
Can I store this tart?
Because we’re adding ice cream to this tart, it really can’t be stored unfortunately. The puff pastry would get soggy and the ice cream would melt. This dessert is best served immediately.
Can I make this ahead?
Yes! You can roll out the dough, add the Nutella & cinnamon sugar, and store it, covered, in the refrigerator until you’re almost ready to serve it. Then you’ll just add the bananas, bake it, and add your toppings.
I mean… what a way to kick off Spring/Summer, am I right?! I’m craving all things ice cream right now so get ready for lots of delicious recipes coming your way. As always, if you make this recipe be sure to tag me @sarahsdayoff so I can live through you lol.
Love,
Sarah
“Give thanks to the Lord, for he is good; his love endures forever.” -1 Chronicles 16:34-
Banana Split Puff Pastry Tart
Ingredients
- 1/4 cup granulated sugar
- 1 Tbsp ground cinnamon
- 1/2 (17.3-oz) box frozen puff pastry sheets, thawed (need 1 sheet, save the other for a different recipe)
- 1/3 cup nutella
- 2 large bananas (or use 3 small bananas) thinly sliced lengthwise
- 1 egg yolk
- 1 Tbsp heavy cream
- 1/4 cup chocolate sauce
- 1/2 cup homemade salted caramel sauce*
- Chocolate ice cream
- Vanilla ice cream
- Strawberry ice cream
- Whipped cream**
- 6 maraschino cherries with stems
Instructions
- Preheat oven to 425°F. Combine sugar and cinnamon in a small bowl, set aside. Roll out puff pastry sheet on a lightly floured surface to 1/4-inch thick rectangle. Transfer to a baking sheet lined with parchment paper.
- Use a small knife to draw a 1-inch border around the pastry, being careful not to cut all the way through. We want to allow the edges of the pastry to rise and puff, while still allowing air to escape from the center.
- Use a fork to make small pricks inside the border you just created.
- Spread Nutella evenly over the area you just pricked with the fork, making sure you're leaving that 1-inch border around the edges untouched.
- Evenly distribute bananas over nutella. Whisk the egg yolk and cream in a small bowl until no streaks remain. Brush the egg wash over the edges of the puff pastry (not over the bananas and nutella). Bake 20 to 25 minutes or until the edges are very golden brown.
- Drizzle chocolate sauce and homemade caramel sauce over the hot tart. Top with 2 scoops of each flavor of ice cream (or more, if desired). Dollop whipped cream over each scoop of ice cream, and sprinkles with cherries.
Notes
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