I always think of the banana split as one of those typically retro desserts, served in a frosted glass boat dish at Italian restaurants back in the eighties. Usually with loads of squirty cream on top!!
This version is much healthier. The ice-cream is dairy free and instead of tons of refined sugar, we’re just using bananas and honey to sweeten the dessert.
INGREDIENTS ( 2 servings)
For the ice-cream
1.5 cups coconut milk
1 teaspoon vanilla paste
1 tablespoon of manuka honey
For the banana split
Sprinkling of flaked almonds
Sprinkling of cacao nibs
For the chocolate sauce
50g dark chocolate
1 teaspoon coconut oil
1 teaspoon of manuka honey
Using a blender or food processor blitz the coconut milk, bananas, eggs, vanilla paste and honey together until everything is smoothly combined.
Pour the mixture into your ice-cream maker. Follow instructions as per your ice-cream maker guide.
Meanwhile, boil a pan of water, turn the heat down to simmer and place a glass dish on the saucepan over the water. Break the chocolate in the glass bowl and add coconut oil & manuka honey. Stir gently with a spoon while the mixture warms, to create a smooth chocolate sauce.
Carefully slice a banana in half lengthways and lie on a dish.
Scoop three balls of ice-cream between the banana slices.
Pour the warm chocolate sauce over the banana and ice-cream and sprinkle with flaked almonds and cacao nibs to serve.