When I was a child, I never really used to fancy banana splits. In fact, I never really used to fancy bananas. Truth be told, little strange me was a bit freaked out by that white, stringy bit that comes on nanas (phloem, I think they’re called).
However, then I discovered that those annoying white strings are what distribute all the goodness and nutrients up and down the bananas. Isn’t that amazing? And, ever since then, I’ve loved these tropical, delicious fruits.
This is my new favourite way to devour a banana – slightly caramelised in coconut sugar, and served with delicious whipped coconut cream, a raw cacao chocolate sauce and a vegan cookie crumble. When you dish up that lot, how could you really go wrong?
Caramelised Banana Split With Vegan Cookie Crumble & Chocolate Sauce
- Serves 2:
- For the bananas –
- 2 bananas, cut in half lengthways (skins on)
- 2 tsp Lucy Bee coconut oil
- 1 tbsp coconut sugar
- For the cookie crumble –
- ¼ cup hazelnut meal
- ¼ cup cacao
- 1 tbsp coconut syrup (I used Coconut Merchant)
- ½ tsp baking powder
- 1.5 tbsp Lucy Bee coconut oil, melted
- 1.5 tbsp coconut milk
- Pinch salt
- For the cacao sauce –
- 2 tbsp cacao
- 1 tbsp peanut butter (or almond butter)
- 1 tbsp coconut cream
- 1 tbsp sweetener of choice
- ½ tsp vanilla bean powder
- Pinch Himalayan or sea salt
- 2 tbsp melted coconut oil
- For the whipped cream –
- One can coconut milk, chilled in the fridge overnight
- ½ – 1 tsp vanilla bean powder
- Sweetener of choice, to taste (I like maple syrup)
- Extra toppings:
- Chopped nuts (optional)
- Preheat the oven to 170C, then make your cookie crumble by combining all ingredients until smooth. Spoon over a baking tray in one big, thinnish circle (0.5cm thickness) and bake for six minutes. Set aside to cool and firm.
- Next, set about your whipped coconut cream. Scoop the “cream” from the top of the chilled can of coconut milk, then beat with vanilla until light and fluffy. Add in your sweetener to taste and beat to combine. Place in a bowl in the fridge to thicken.
- Now, for the bananas. Melt the the coconut oil and coconut sugar in a large frying pan. Add the bananas (fruit-side down), then cook for around 3 – 5 minutes, or until golden brown and caramelised.
- In the meantime, make your chocolate sauce by stirring together all ingredients except the boiling water until smooth. Add the boiling water slowly until you get the consistency you’re looking for. Set aside while you plate up
- Add your bananas to two plates, then crumble over the cookie and any chopped nuts, if using. Spoon over the cacao sauce and serve alongside a generous dollop of coconut cream. Enjoy!