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Vegan Banana Split

This delicious banana split is totally OMS Friendly and is full of fruits, nuts and of course ice cream!

Sweets & Desserts
Intermediate
Time 25 mins
Skill Level Intermediate

Ingredients List

Serves 1
  • 4 tbsp cacao / cocoa powder Check that it doesn’t contain milk and is not a mix
  • 3 tbsp maple syrup / agave
  • 6 tbsp almond milk / water
  • 3 bananas Peeled and frozen in a zip lock bag for at least 24 hours
  • 1 teaspoon vanilla essence
  • handful strawberries
  • banana - one per banana split, cut lengthways
  • chopped nuts of choice
  • handful cherries
Metric - US Imperial

Instructions

Chocolate Sauce:

  1. Make the chocolate sauce by placing the cocoa powder into a small jug.
  2. Add the maple syrup or agave and mix together until it forms a thick paste.
  3. Gradually add the milk or water until you reach a syrupy consistency.

Vanilla banana ice cream:

  1. Place the frozen banana slices in a food processor and blend until the bananas look crumbly.
  2. Stop blending at this stage and scrape down with a spatula.
  3. Add the vanilla essence and continue blending until light and creamy.

Assembling the banana split:

  1. Place three scoops of the ice-cream onto a plate or dish.
  2. Cut a banana lengthwise and squish the two halves against the ice-cream
  3. Sprinkle on the strawberries.
  4. Spoon over the chocolate sauce.
  5. Spoon over the cashew cream.
  6. Sprinkle the nuts over the top.
  7. Decorate with the cherries.

Share this delicious banana split with your loved one or devour it all by yourself.  

NB: You will need bananas that have been frozen 24 hours in advance.

You will need:

  • Chocolate sauce – see recipe above
  • 2-4 scoops of vanilla banana ice cream – see recipe above
  • Cashew cream – see recipe here

You can be creative and add different flavors to your ice cream e.g. rose water, mint or orange oil. 

Use different fruits that are in season – raspberries, blueberries, etc.

You could use maple syrup instead of chocolate sauce – the combinations are endless.

By Karen Hart