Plant Based Banana Split
Take your banana split to the next level with this easy to make quick-harden chocolate shell! A plant-based treat never looked so scrumptious.
Tips & Tricks
- For a classic banana split, sprinkle over Pams Chopped Peanuts and top with cherries.
- For perfectly whipped coconut cream, chill your mixing bowl in the freezer before whipping.
- Save liquid from your coconut cream can and use it in a breakfast smoothie with fruits & yoghurt!
Ingredients
- 2 bananas
- 2 Tbsp Pams Finest Maple Syrup
- 200g vegan friendly dark chocolate, chopped
- 4 Tbsp Pams Coconut Oil
- 1 can Pams Coconut Cream, chilled in fridge overnight
- 1 tub Pams Plant Based Vanilla Ice Cream
Method
- Slice the bananas in half lengthwise, leaving the skin on.
- Pour the maple syrup into a large frypan over medium heat and place the bananas in the pan cut side down. Cook until golden and caramelised, about 5 minutes.
- Add the chopped chocolate and coconut oil to a microwave safe bowl and microwave in 30 second increments, stirring each time, until completely melted and smooth. Keep at room temperature until you’re ready to serve.
- When you’re nearly ready to serve, scoop the thick part of the coconut cream from the top of the can into a mixing bowl. Use an electric hand mixer to whip it into cream.
- To assemble, place the caramelised bananas in the bottom of your serving bowls, top with scoops of ice cream, a dollop of coconut cream and drizzle over the chocolate which will harden as it hits the cold ice cream.
Ingredients
- 2 bananas
- 2 Tbsp Pams Finest Maple Syrup
- 200g vegan friendly dark chocolate, chopped
- 4 Tbsp Pams Coconut Oil
- 1 can Pams Coconut Cream, chilled in fridge overnight
- 1 tub Pams Plant Based Vanilla Ice Cream