Peel the banana and slice in half lengthwise. Place a slice of banana on either side of a medium sized shallow bowl.: The moment you slice the banana lengthwise you will notice a clean, slightly fragrant scent and the soft yield under your knife, which tells you it is ripe enough. Place one half on each side of the shallow bowl so they form a cradle for the scoops. If the banana is overly soft at this stage it may break and make the presentation messy, so avoid cutting an overripe one. A common mistake here is slicing too thinly, which will not support the ice cream; aim for halves that are firm and sturdy.
Place one scoop each of vanilla, strawberry, and chocolate ice cream, in a row down the center of the bowl. They should be placed in between the banana slices.: When you scoop, press the scoop into the ice cream firmly and twist to create a round dome; you will feel the resistance change as the scoop releases. Arrange the three scoops snugly between the banana halves in a straight line so each flavor shows. The ice cream should be cold enough to hold its shape, otherwise it will flatten. A mistake to avoid is scooping from ice cream that is too soft, which will melt quickly and make drips and a wet bowl.
Drizzle the hot fudge, caramel sauce, and strawberry over the entire dish. I recommend going side to side from one end of the bananas to the other to get your traditional banana split appearance.: As you pour the hot fudge sauce and other sauces, watch them glisten and slowly trail over the scoops, creating glossy ribbons. I prefer to move the spoon side to side from one end of the banana to the other so the sauces cross the scoops evenly. The sauces should cling to the ice cream and pool slightly at the base, adding visual appeal and concentrated flavor. If the sauces are very cold and thick they will not spread well, so warm them just enough to pour. Avoid overdrizzling, which will mask the individual scoop flavors.
Top each scoop of ice cream with a large dollop of whipped cream or you can pipe it on if you prefer.: A generous spoonful of airy whipped cream gives the dish lightness and a soft texture contrast. When you place it, notice the cloud like mound form and the slight cream scent that lifts the bowl. You can pipe the whipped cream for tidy peaks or spoon it for a relaxed look. Overwhipping results in grainy, buttery cream, so stop when soft peaks form to keep it smooth and tender.
Place a maraschino cherry on top of each scoop of whipped cream and sprinkle crushed nuts over the top of the banana split.: The bright maraschino cherries add a sweet tang and the crushed nuts provide crunchy contrast and toasted aroma. Put one cherry on each dollop, then scatter the nuts so there are both fine dustings and crunchy pieces. The sound of nuts hitting the bowl is subtle but satisfying, and the nut oils release a pleasant toasty scent. A common error here is adding too many nuts, which can overwhelm the delicate balance; keep the amount modest for a pleasing bite.
Serve immediately.: Serve the Classic Banana Split right away to preserve the textural contrasts between cold ice cream , soft banana , and airy whipped cream . You will notice a cool cold shock on the tongue followed by the gradual melt of the sauces and the nut crunch, which makes each spoonful evolve. Delay will cause the ice cream to melt and the presentation to lose its charm, so have spoons ready and invite guests to dig in. If you must wait, keep assembled bowls briefly in the coldest part of your freezer for no more than a minute to prevent sogginess, but fresh assembly is best.
