To make the chocolate sauce, break the chocolate into small pieces and place in a heat proof bowl with the syrup and butter.
Heat over a pan of hot water until melted, stirring until well combined.
Slice the bananas and whip the cream until just holding its shape.
Place a scoop of ice cream in the bottom of 4 tall sundae dishes.
Top with some slices of banana, some chocolate sauce, a spoonful of cream and a good sprinkle of nuts.
Repeat the layers, finishing with a good dollop of cream, sprinkled with nuts and a little grated or flaked chocolate.
Serve with fan wafer biscuits (cookies).
For a traditional banana split, halve the bananas lengthwise and place on a plate with 2 scoops of ice cream between.
Top with cream and sprinkle with nuts.
Serve with the glossy chocolate sauce poured over the top.
Ingredients: For Glossy Chocolate Sauce:
60 gms - 2 oz / dark chocolate
4 tbsp - golden (light corn) syrup
15 gms. / 1/2 oz / 1 tbsp - butter
4 - bananas
150 ml / 1/2 pint / 2/3 cup - double (heavy) cream
8 to 12 scoops - good quality vanilla ice cream
75 gms. / 2 1/2 oz / 2/3 cup - flaked (slivered) or chopped almonds, toasted
4 - fan wafer biscuits (cookies)
grated or flaked chocolate, to sprinkle