How To Prepare A Banana Split

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Enlarge In this episode of Retronomy - our brand new retro food series - chef Jonny Marsh shows you how to make an updated version of the classic banana split. This delicious dish is perfect as a summer dessert to finish off a barbeque or Sunday roast!

Prep:15mCook:5mTotal:20m120 g caster sugar100 ml water100 g strawberries, hulled and halved2-3 mint leaves, plus extra for garnish250 ml double cream1 vanilla pod/ 1 tsp vanilla extract2 bananasjuice of 1/2 a lemon1 meringue nest, crushed3 tbsp mini marshmallows2 large scoops of strawberry ice cream

Pour 100g sugar and 100ml of water into a pan set over a medium heat and leave until it comes to the boil and the sugar has dissolved. Hull and quarter your strawberries and finely chop up 2-3 mint leaves and place into a bowl. Carefully pour over your sugar syrup and mix in with the strawberries and mint. Leave to one side for the strawberries and syrup to infuse.

Whip up your double cream with a tbsp of sugar and the seeds from 1 vanilla pod. Peel your bananas and chop them up into 2cm thick slices.

Add a squeeze of lemon to your strawberries and mix through. Take a large serving bowl or 2 separate bowls and add a layer of crushed meringue. Spoon over some of the strawberry and mint along with some of the syrup. Scatter over the mini marshmallows and sliced bananas. Continue to layer on the ingredients to your liking. Place a spoon into a bowl of hot water, shake off the excess water and then add a couple of scoops of the ice cream and cream on top. Finish with a few leaves of mint. Serve immediately.

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