Banana Splits With Dark Chocolate Sauce 4.000

Len Spoden for The Washington Post

Chef on Call Sep 24, 2008

There is no reason why children with cholesterol problems should be deprived of banana splits. Here is a lightened version of the old favorite; a simple chocolate sauce is made with water instead of with cream.

Servings: 4
  • 2 ounces dark chocolate, such as Hershey's Dark Chocolate Sticks, cut into small pieces
  • 1 tablespoon hot water, plus more as needed
  • 2 cups nonfat vanilla frozen yogurt
  • 1 banana, peeled and cut into 1/2-inch diagonal slices
  • 1 cup canned pitted cherries, drained (not maraschino)
  • 12 tablespoons from a 7-ounce can of whipped cream, such as Reddi-Wip Original
  • 1/2 cup walnut pieces or nut topping


Combine the chocolate and water in a small, microwave-safe bowl. Microwave on HIGH for 15 seconds; remove and whisk vigorously.

Whisk in additional hot water by drops as needed to achieve the desired consistency.

Place a spoonful of the chocolate sauce in each individual sundae dish. Add a few scoops of the yogurt; divide the banana slices and cherries among the dishes. Drizzle each with the remaining chocolate sauce, then top each portion with 3 tablespoons of the whipped cream and the nuts.

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Recipe Source

From chef-owner Todd Gray of Equinox restaurant.

Tested by Todd Gray.

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