Banana splits are a classic summer staple. If you’re feeling in the mood, check out this beloved dessert from cook, writer, photographer and mom, Shaina Olmanson. These delicious sweet treats, served in glass jars, make for a crafty DIY dessert and easy clean-up afterward. Perfect for laid-back summer fun!


Frozen Banana Split:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
5 bananas, peeled, cut in chunks, and frozen
1 (8-ounce) can crushed pineapple in 100% juice, drained
1 cup fresh strawberries, hulled and sliced
1/2 cup chocolate sauce; recipe follows
1 cup heavy cream
2 tablespoons confectioners’ sugar
8 maraschino cherries

1. Mix together the graham cracker crumbs, granulated sugar, and butter in a bowl. Divide the graham cracker mixture evenly among eight 8-ounce jars, and press the mixture into the bottoms of the jars.

2.  In a food processor, blend the frozen banana chunks until smooth. Scoop on top of the graham cracker mixture and level off. Add one ounce of crushed pineapple to the top of each jar and follow with the strawberries. Drizzle chocolate sauce over the strawberries. (Reserve any leftover chocolate sauce for another use.)

3. Beat the cream and the confectioners’ sugar in a medium-size bowl until stiff peaks form. Pipe or spoon the whipped cream over the chocolate sauce and top each jar with a maraschino cherry. Serve immediately.

Chocolate Sauce:

1/2 cup heavy cream
2 tablespoons water
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons light corn syrup
Pinch of salt
7 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

In a small saucepan, heat the cream, water, cocoa powder, sugar, corn syrup, and salt over medium heat, stirring frequently, until the mixture just begins to boil. Remove from the heat and stir in the chocolate, butter, and vanilla until smooth. Allow to cool slightly. The sauce can be made ahead and stored in the refrigerator; reheat it slightly before pouring over your dessert.

recipe and photo courtesy of Shaina Olmanson’s book Desserts in Jars: 50 Sweet Treats that Shine. Buy the book on

Shaina Olmanson is a cook, writer, and photographer and the mother of four young children. She writes the popular (50,000 visitors each month) blog, She also writes for two other blogs, Food Your Way and Simple Bites, and she is the editor of the food channel for She lives in Minneapolis.