Christmas Banana Split Bake with Spiced Nut Crumble & Cherry Sauce

Your New Favorite Christmas Tradition Is Here!

Okay, let’s be real for a second. The holiday table is a beautiful, glorious thing, but it can sometimes get… a little predictable. We have our beloved pies, our classic cookies, the timeless Yule log. And I adore them all, truly! But every now and then, my inner curious cook gets a little itch. A whisper that says, “What if we took something everyone loves and gave it a full-blown, festive, shareable glow-up?”

That, my friends, is exactly how the Christmas Banana Split Bake was born. Imagine this: warm, caramelized bananas snuggled in a baking dish, draped in rivers of silky dark chocolate ganache and swoops of homemade salted caramel. We’re talking generous scoops of melting vanilla ice cream, a crunchy, spiced nut crumble that tastes like Christmas in a bite, and a vibrant, slightly boozy cherry compote that cuts through all the richness. It’s a banana split, but it’s cozy. It’s indulgent, but it’s made with real, whole ingredients. It’s the kind of dessert that doesn’t just sit on the table—it becomes the main event.

This isn’t just a dessert; it’s an experience. It’s meant to be placed right in the center of your holiday gathering, with a stack of spoons and an open invitation for everyone to dig in. It’s messy, joyful, and guaranteed to make eyes light up. So, if you’re ready to break the mold and create a new tradition that’s as fun to make as it is to eat, grab your favorite apron. We’re about to cook up some serious holiday magic.

The Snowy Day That Sparked It All

This recipe has its roots in a particularly cozy memory. A few years back, a huge snowstorm hit right before Christmas, leaving my family and me utterly snowed in. We’d done all the traditional baking, but on Christmas Eve, we realized we were desperately low on fancy dessert ingredients. What we did have was a bunch of bananas threatening to turn, a bag of frozen cherries, and a serious chocolate stash.

My dad, who has a legendary sweet tooth, jokingly said, “Well, we could always make banana splits!” And something just clicked. Why not? But how could we make it feel special? How could we make it feel like Christmas? I started pulling out spices—cinnamon, ginger, allspice. I toasted some nuts we had in the pantry. Instead of just chocolate syrup, I whipped up a quick ganache. What started as a joke turned into a chaotic, joyful kitchen experiment where we all pitched in. The result was a messy, warm, incredible concoction that we ate straight from the pan, huddled by the fireplace.

It was an instant hit. That impromptu dessert became more requested than the perfect pies I’d spent days on. It taught me a beautiful lesson: the best holiday memories aren’t always about perfection. They’re about creativity, togetherness, and licking the spoon. This Christmas Banana Split Bake is that snowy-day experiment, refined and shared with all of you.

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Gathering Your Glow-Up Ingredients

Don’t let the list intimidate you! A lot of these components are simple and can be prepped ahead of time. I’ve included my favorite insights and swaps to make this recipe your own.

For the Bananas & Ice Cream:

• 12 small bananas, sliced lengthwise: Small bananas (sometimes called “lady fingers”) are perfect because they’re less mushy and have a more intense flavor. Chef’s Insight: Choose bananas that are ripe but still firm—bright yellow with maybe a few freckles. Too ripe, and they’ll turn to mush when cooked.
• 24 small scoops vanilla ice cream: This is about 1.5 quarts. Go for a high-quality vanilla bean ice cream! Its creamy, simple flavor is the perfect canvas for all the other components.

For the Chocolate Ganache:

• 400g dark chocolate (chopped): I use a 70% dark chocolate bar for a rich, grown-up flavor that balances the sweetness. Substitution Tip: Use all milk chocolate if you prefer a sweeter ganache, or a mix of semi-sweet and dark.
• 300g milk chocolate (chopped): The milk chocolate adds a lovely creaminess. Using bars of chocolate instead of chips gives you a smoother result, as chips have stabilizers.
• 4 cups (1L) heavy cream: This is the base of our ganache. Please use heavy cream or double cream—lower-fat alternatives won’t set properly.

For the Salted Caramel Sauce:

• 600g sugar: We’re making a dry caramel, which can be tricky but gives an incredible depth of flavor. Chef’s Hack: Have your butter and cream measured and right next to the stove before you start. Caramel waits for no one!
• 200g salted butter, cubed: Using salted butter enhances the sweet-salty contrast. If you only have unsalted, just add an extra ½ tsp of flaky sea salt at the end.
• 300ml heavy cream: Make sure this is at room temperature or slightly warmed. Adding cold cream to hot caramel can cause it to seize up violently.

For the Spiced Nut Crumble (The Star Topping!):

• 40g ground almonds: These add a wonderful moistness and nutty base. Substitution Tip: You can use almond flour, or even finely ground oats for a nut-free version.
• 80g coconut flour: I love the subtle sweetness and crumbly texture coconut flour provides. If you don’t have it, all-purpose flour works too.
• 60g brown sugar: For a molasses-y sweetness.
• Spices: 2 tsp ginger, 1 tsp cinnamon, 1 tsp allspice: This is our Christmas spice blend! Feel free to add a pinch of cloves or nutmeg if you’re feeling adventurous.
• 100g unsalted butter, melted: This binds our crumble together.
• 2 tbsp each hazelnuts, pine nuts, walnuts (chopped): The mix of textures is key! Toasting them first is a game-changer for flavor.
• 4 tbsp brown sugar: A second addition for extra crunch and caramelization on the nuts.

For the Cherry Compote:

• 400g pitted cherries (fresh or frozen): Frozen work beautifully here and are often more accessible in winter. No need to thaw!
• Zest of 1 orange: The bright citrus zest cuts through the richness and makes the cherry flavor pop.
• 2 tbsp sugar: Adjust to taste based on the sweetness of your cherries.
• 2 tbsp brandy or rum (optional): This adds a wonderful warm, festive note. For an alcohol-free version, a splash of orange juice is lovely.

Let’s Build the Magic: Step-by-Step

We’ll tackle this in a logical order so everything comes together smoothly. I recommend reading through all the steps once before you begin! You can do this.

Step 1: The Spiced Nut Crumble (First, because it needs to bake and cool)

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the ground almonds, coconut flour, 60g of brown sugar, and all the spices. Pour in the melted butter and mix with a fork until it resembles coarse sand. Now, stir in the chopped nuts and the remaining 4 tablespoons of brown sugar. Spread this mixture evenly on a baking sheet lined with parchment paper. Bake for 10-12 minutes, until fragrant and golden brown. Chef’s Tip: Stir it once halfway through for even browning. Let it cool completely—it will get crunchier as it sits. This can be made days ahead and stored in an airtight container!

Step 2: The Cherry Compote (Can simmer while the crumble bakes)

In a small saucepan, combine the pitted cherries, orange zest, sugar, and brandy (if using). Bring it to a gentle simmer over medium heat. Let it bubble away for about 10-15 minutes, stirring occasionally, until the cherries have broken down slightly and the liquid has thickened to a syrupy consistency. Little Kitchen Story: Don’t walk away for too long! I once got distracted by a cheesy holiday movie and came back to a very, very thick cherry paste. Still tasty, but not quite saucy. Taste and add more sugar if you like. Let it cool.

Step 3: The Chocolate Ganache (The Easiest “Fancy” Thing You’ll Ever Make)

Place your chopped dark and milk chocolate into a large, heatproof bowl. In a saucepan, heat the 4 cups of heavy cream until it just begins to simmer—you’ll see little bubbles around the edges. Immediately pour the hot cream over the chocolate. Let it sit for 3-4 minutes without touching it! This is the secret to a smooth ganache. After it has sat, starting in the center, gently whisk until the chocolate is completely melted and the mixture is glossy and smooth. Chef’s Hack: If you have an immersion blender, give it a quick blitz for an unbelievably silky texture. Set aside.

Step 4: The Salted Caramel Sauce (Be brave, you’ve got this!)

This is the step that makes people nervous, but just follow along. In a heavy-bottomed saucepan (light-colored is best so you can see the color change), heat the 600g of sugar over medium heat. It will clump, then melt into clear liquid, and finally start to turn amber. Swirl the pan gently instead of stirring. Once it reaches a deep golden amber color, immediately remove it from the heat and quickly whisk in the cubed butter. Careful, it will bubble up! Once the butter is fully incorporated, slowly drizzle in the room-temperature cream while whisking constantly. If any lumps form, just return the pan to low heat and whisk until smooth. Stir in a pinch of salt. Voilà! You’re a caramel master.

Step 5: Caramelizing the Bananas (The Final Act!)

Just before you’re ready to assemble, heat a large skillet or non-stick pan over medium-high heat. Add a generous knob of butter. Once it’s sizzling, place your bananas cut-side down. Sprinkle them with a little brown sugar. Cook for 1-2 minutes per side, until they are beautifully golden and caramelized. Important Tip: Work in batches to avoid overcrowding the pan, which steams the bananas instead of frying them. We want that gorgeous color and texture!

Step 6: The Grand Assembly

Take your largest, most beautiful serving dish or a 9×13 inch baking pan. Arrange the warm, caramelized bananas in a single layer. Now, pour over a generous amount of the chocolate ganache, followed by lovely swirls of the salted caramel sauce. Quickly, place your 24 scoops of vanilla ice cream all over the top. Now, for the grand finale: sprinkle the cooled spiced nut crumble over everything, and finish with dollops of the cherry compote. Serve immediately with lots of spoons!

How to Serve This Showstopper

Presentation is part of the fun! I love using a large, rustic ceramic baking dish or a beautiful wooden board. The goal is communal, approachable, and abundant. Place the dish right in the center of the table with a stack of small bowls or just spoons. The joy is in everyone digging in together, creating their own perfect bite with a little bit of everything. For an extra festive touch, garnish the top with a few fresh mint sprigs or a light dusting of powdered sugar right before serving. It’s all about that “wow” moment when you bring it out!

Make It Your Own: Fun Twists & Swaps

This recipe is a wonderful playground for creativity. Here are a few ideas to mix it up:

• Chocolate Lover’s Dream: Swap the vanilla ice cream for chocolate or even mint chocolate chip. Add some chocolate shavings on top.
• Tropical Twist: Use coconut ice cream, add toasted coconut flakes to the crumble, and make a mango or passion fruit sauce instead of cherry.
• Nut-Free Version: Omit the nuts from the crumble and use seeds instead—sunflower and pumpkin seeds are fantastic. Use oats instead of ground almonds.
• Boozy Boost: Add a tablespoon of your favorite liqueur to the ganache (Grand Marnier in the ganache is sublime) or a splash of bourbon to the caramel.
• Dairy-Free Delight: Use coconut cream for the ganache and caramel, dairy-free butter, and a high-quality vegan vanilla ice cream. It works beautifully!

Clara’s Kitchen Notes

This recipe has evolved so much since that first snowy day! The biggest lesson I’ve learned is the power of mise en place—having all your ingredients measured and ready before you start, especially for the caramel. The first time I made it, I was scrambling for the butter while my sugar burned, and let’s just say… we ordered pizza that night.

Don’t feel pressured to make every component from scratch if you’re short on time. On a busy holiday, using a high-quality store-bought caramel sauce is a totally acceptable cheat! The heart of this dessert is the combination of warm, cold, crunchy, and creamy. The most important ingredient is the joy you put into it. I promise, no one will be judging your technique—they’ll be too busy fighting over the last spoonful of spiced nut crumble.

Your Questions, Answered!

Q: Can I make any parts of this ahead of time?
A: Absolutely! This is a fantastic strategy for stress-free entertaining. The ganache, caramel, compote, and spiced nut crumble can all be made up to 3 days in advance. Store them in separate airtight containers in the fridge (except the crumble, which stays at room temp). Gently reheat the sauces before assembling. The bananas and ice cream assembly must be done just before serving.

Q: My caramel sauce turned grainy/lumpy. What happened and can I fix it?
A This usually happens if the sugar crystallized or the cream was too cold. Don’t panic! The fix is simple: add a tablespoon of warm water and place the saucepan back over low heat, whisking constantly until the sugar crystals dissolve and the sauce becomes smooth again. If it’s really stubborn, you can carefully blend it with an immersion blender.

Q: The ganache split and looks oily. Is it ruined?
A This can happen if the cream was too hot. But it’s salvageable! Try whisking in a splash of cold cream or a tablespoon of warm milk. If that doesn’t work, an immersion blender is your best friend for bringing a broken ganache back together.

Q: My nut crumble is soft, not crunchy. Why?
A This is almost always due to overcrowding the baking sheet. If the crumble is piled too thickly, it steams instead of toasts. Make sure it’s in a thin, even layer. Also, ensure your oven is fully preheated.

This decadent layered dessert is the definition of holiday magic—warm, cold, creamy, crunchy, sweet, and salty all at once. From the silky ganache to the golden caramelized bananas and festive toppings, it’s a true centerpiece that guarantees “wow” moments at the table. Best of all, it’s endlessly customizable with fun twists and make-ahead options, so you can enjoy both the process and the celebration. Gather your favorite people, bring out the spoons, and dig into a dessert that’s as joyful as it is unforgettable.