Banana Split Cake

Ingredients:

Banana Ice Cream Cake

• 110 g (8 tbsp) unsalted butter, plus extra for greasing the pan
• 1 cup premium flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine sea salt
• 0.5 cup mashed overripe bananas (1-2 pcs.)
• 1 large egg
• 1/4 cup firmly packed dark brown sugar
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 8 cups vanilla ice cream, softened
• ToppingsTopping: whipped cream, chopped salted peanuts, pretzels, banana chips, chocolate sprinkles, peanut butter granules, toasted coconut flakes, and maraschino cherries

Chocolate sauce

• 100 g semi-sweet chocolate, broken into large pieces
• 3/4 cup heavy cream
• 1/4 cup corn syrup
• 3 tablespoons unsalted butter
• 1/8 teaspoon coarse salt

Caramelized bananas

• 2 tablespoons unsalted butter
• 3 ripe bananas, peeled, cut in half lengthwise, then in half crosswise

Preparation:

1. Preheat oven to 175°C. Grease a 22x32 cm baking pan with butter.
2. Banana Ice Cream Cake:
   
   In a medium skillet over medium heat, melt the butter and heat until nutty. Immediately remove from heat and set aside.
3. In a medium bowl, combine the flour, baking soda, and salt. In a larger bowl, vigorously whisk the bananas with the brown butter until smooth. Stir the egg, brown sugar, granulated sugar, and vanilla extract into the banana mixture until fully incorporated.
4. Using a silicone spatula, fold the flour mixture into the banana mixture and knead until smooth.
5. Pour the batter into the prepared pan and spread it out to cover it completely; the layer will be thin. Bake until a toothpick inserted into the center comes out clean, about 18 minutes. Let the cake cool completely on a wire rack, about 1 hour.
6. Spread the ice cream evenly over the banana crust with a spatula. Cover with plastic wrap and freeze until set, at least 4 hours or overnight.
7. Chocolate sauce:
   
   In a medium saucepan, combine the chocolate, cream, corn syrup, butter, and salt and heat over medium heat. Stir occasionally until the mixture begins to simmer. Simmer, stirring, for 5 minutes. If the sauce begins to boil vigorously, reduce the heat. Let cool for 15 minutes before serving. Pour the sauce into a bowl or small pitcher.
8. Caramelized bananas:
   
   Remove the cake from the freezer and let it sit at room temperature. Heat a large skillet over medium heat. Add the butter and swirl the pan. When the butter has completely melted, place the banana slices cut-side down in a single layer. Once they are nicely browned, after 4-5 minutes, flip them. Cook until golden brown on the other side and soft, 2-3 minutes. Transfer to a bowl.
9. To serve, arrange desired toppings into bowls. Cut the banana cake into squares and arrange on serving plates. Invite guests to build their own sundaes with chocolate sauce, caramelized bananas, and additional toppings.