Classic Banana Split (With a Twist!)

Classic Banana Split (With a Twist!)

​Does this look like a regular banana split to you? Yes? Great! That was my intent! So what is the hidden twist? Sh-h-h! Can you keep a secret? This is a plant-based version of a banana split! And it was made entirely from scratch! Is that really possible? Yes, but it isn't possible to resist eating it right away!! 

1. A split banana in the making.

3. Then add a dollop of cream and a cherry.

2. Top each scoop with yummy sauce.

4. Next add your favourite sprinkles.

I can still recall enjoying my first banana split when I was a kid! It was at a traditional soda fountain in McMurdo's pharmacy. Is there a more perfect summer treat? I didn't think so at the time, and it still brings back great memories. 

Although there are many components to a banana split, you can assemble it very quickly if you freeze the bananas and prepare the whipped cream and the sauces ahead of time. I usually do this in the morning. Then I can make the n'ice cream in the afternoon or evening, depending on whether we want a delicious snack or dessert! Unfortunately this type of n'ice cream is not suitable for freezing.

N'ice cream is a great substitute for regular, commercially prepared ice cream, especially for those who are allergic to the one or more of the ingredients. Although I use almond milk in this recipe, you may choose another non-dairy milk. This recipe is FODMAP friendly, too, The dish will be lower in FODMAPs if you use cacao (instead of cocoa) and a strawberry (instead of a cherry). You may also prefer to use less or even no cream in the topping. 

N'ice cream takes only a few minutes to prepare and it tastes awesome! The banana flavour is subtle and pleasing if you use bananas that were frozen just as the peel was starting to become speckled. The banana also provides sweetness and the all-important creaminess.  

I chose to add only a little maple syrup in the chocolate sauce (Granulated sugar would also work). I didn't add any sugar to the coconut cream. The remaining natural sweetness is in the fruit. That's it! 

I used a small banana and a small ice cream scoop when assembling this dish. Each scoop holds only about 3 tablespoons. You could reduce the portion size by using half a banana sliced into rounds instead of an entire split banana. (One medium banana is considered a serving of fruit.)
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Please read through the entire recipe before attempting to make it for the first time. As indicated in the tips section below, you may need to adjust the amount of almond milk required according to the type of blender or food processor used. 

If you find that you're running short on time, you could make just one sauce and use your favourite commercially prepared, plant-based ice cream. Or you could also try my Banana Split Smoothie recipe!

You could top it off with a strawberry instead!

Ready? Dig in!

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"Try this new twist to an oldie but goodie:​The banana split!"

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CLASSIC BANANA SPLIT  
(With a Twist!)

​Is it possible to make a plant-based version of a banana split entirely from scratch in your kitchen? Yes, but it isn't possible to resist eating it right away!! 
​

AUTHOR: Beverley Noseworthy 
MEAL: Dessert
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan 
SERVES: 2 

INGREDIENTS 

FOR THE TOPPINGS

Coconut Cream

• 1 can coconut cream or coconut milk (regular fat), chilled in fridge
• 1 tablespoon powdered sugar or maple syrup
• 1 teaspoon vanilla extract

Chocolate Sauce

• 2 tablespoons cocoa (or cacao) powder 
• 3 tablespoons maple syrup (or your choice of sugar) 
• 1 cup almond milk (or other non-dairy milk as preferred/required)
• 1/4 teaspoon pure vanilla extract
• pinch sea salt

Pineapple Sauce

• 1/2 cup fresh or frozen pineapple 
• maple syrup or your choice of sugar (if desired)

Strawberry Sauce

• 1 cup fresh or frozen strawberries 
• maple syrup or your choice of sugar (if desired)

FOR THE N'ICE CREAM
(Please see tips below!*)

Banana N'ice Cream

• 1 1/2 frozen bananas cut into chunks
• 1/4 cup almond vanilla milk* 

Chocolate N'ice Cream

• 1 1/2 frozen bananas cut into chunks
• 1/4 cup almond vanilla milk*
• 2 teaspoons cacao (or cocoa) powder 

Strawberry N'ice Cream

• 1/2 frozen banana cut into chunks
• 1/4 cup almond vanilla milk*
• 1 cup frozen strawberry slices

SUGGESTED GARNISHES/TOPPINGS 

• 2 small bananas
• 1 tablespoon cacao nibs
• 1 tablespoon dessicated coconut
• 2 large fresh cherries (or fresh strawberries for low-FODMAP option) 
• 2 tablespoon sliced almonds
• 1 tablespoon quinoa puffs

​METHOD

1. Prepare the whipped cream. Spoon the coconut cream, but not the liquid, from the can into a large mixing bowl. Add the confectioners' sugar and vanilla extract, if desired. Whip with a mixer until light and fluffy. Store covered in the fridge until ready to use (for up to 3 days). 

2. Make the three sauces.

• To make the chocolate sauce, in a small saucepan, add cocoa powder and maple syrup. Slowly whisk in a small amount of milk. When all of the cocoa is combined with the milk, place saucepan over medium-high heat. Add the remaining milk and whisk to combine. Reduce the heat as necessary to ensure that the sauce simmers and does not boil. Continue to whisk occasionally until mixture thickens (about 10 minutes). 2. Remove saucepan from heat. Add vanilla extract and salt. Whisk to combine. Pour into a small glass jar, cover and refrigerate until needed (for up to 4 days). 
• To make the pineapple sauce, add the fresh or frozen pineapple to a blender and pulse until crushed. Sweeten according to taste, if desired, with maple syrup or sugar. Store covered in the fridge until ready to use (for up to 3 days). 
• To make the strawberry sauce, place the sliced strawberries and a tablespoon of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until strawberries are soft and the sauce has thickened. Sweeten according to taste, if desired. with maple syrup or sugar. Store covered in the fridge until ready to use (for up to 3 days). 

3. Make the three types of n'ice cream by adding the ingredients to a blender or food processor and blend until smooth. Pour into a bowl and scoop for immediate use, or place in the freezer for up to 30 minutes until ready to assemble the banana split.      
 
4. Assemble each banana split in a boat-shaped dessert dish (long and narrow). Place one scoop of each n'ice cream flavour in each dish. Next, top each scoop with the desired sauce. Then top with a dollop of whipped coconut cream and a cherry or strawberry. Add any remaining garnishes and enjoy!
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*TIPS FOR MAKING N'ICE CREAM

• In order to make this recipe (two banana splits) you will need at least 6 bananas. Peel  4 of the bananas, break into chunks and place in the freezer overnight or at least two hours before making this dish. 
• You may need to adjust the amount of milk in this recipe for your blender or food processor. For a thicker n'ice cream use less milk next time. If the mixture is too thick for blending, add a little extra milk, a tablespoon at a time, to help the process along. 

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​​PER SERVING, approximately (Includes a small banana, coconut cream, three sauce and three small scoops of n'ice cream. Each scoop of n'ice cream is about 3 tablespoons. No garnishes such as coconut and almonds were included in the calculations. )

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Calories: 294
Carbohydrate: 61 g  
      Fibre: 8 g
      Sugars 29 g
Fat: 6 g
Protein: 4 g

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​​Have you tried this recipe? I'd love to hear about it!

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