Happy Friday you guys!!! Guess what?! It’s a long weekend and I’m excited!
I’m not sure why because I don’t really have any plans…. but I’m excited for anyone who does! I’m actually more happy about this caramelised banana split recipe, like oh my goodness!! Are you looking at this right now? Epic right?!
This looks a little complicated but guess what, it’s not! You don’t have to use any sugar, butter or anything else that usually requires caramelisation to work, all you need is 2 tablespoons of coconut oil and your bananas! I see that big smile on your face right now! So what better way to begin your weekend than with this epic, tasty, crunchy, caramel-y, chocolatey breakfast bowl?? Or enjoy it for brunch, lunch, afternoon delight, dinner or supper, whatever floats your boat!
I’ve been wanting to do a banana split recipe for a few months now and I actually made one a few weeks back but I wasn’t completely happy with the outcome of the photographs (long sentence much?). All I had on the plate was ice-cream, honey and 2 caramelised bananas that resembled something else not worth mentioning here, if you catch my drift. Safe to say I never published that recipe and that’s a good thing because I now created an even more beautiful looking dish. I’m becoming more of a perfectionist each day.
Have I mentioned that this granola is everything!??!!
…the taste
…the texture
…the flavour
…the ease
…the healthiness?!
Not to mention it’s so incredibly easy, one bowl and 10 minutes cooking time in the oven. Oh I love that. It also pairs absolutely perfectly with the caramelised bananas, just works so well, are you salivating yet? Oh and don’t forget it’s a banana split, so give yourself a generous amount of ice-cream (I chose to use dairy-free chocolate ice-cream here), strawberries (or use cherries to be traditional and what not) and an extra sprinkling of those bitter sweet raw cacao nibs.
I can see you and your beautiful family and friends enjoying this any day of the week. The kids will love it and I bet the adults even more so. Enjoy!
- Toasted Granola
- ¾ cup gluten free rolled oats
- ½ cup desiccated coconut
- 2 Tbsp sunflower seeds
- 2 Tbsp raw cacao nibs
- 2 Tbsp raw honey (or maple syrup)
- 1 tsp vanilla bean extract
- Caramelised Bananas
- 2 Tbsp coconut oil
- 2 large ripe bananas, sliced in half lengthways
- Toppings
- Small handful fresh strawberries, sliced in half
- 1-2 scoops vegan chocolate ice cream (or regular)
- Extra raw cacao nibs
- Toasted Granola
- Preheat oven to 180ºC (356ºF) and line a flat baking tray with parchment paper, set aside.
- In a small mixing bowl, combine all granola ingredients, mix until well combined. You may want to get your hands stuck into it for this step.
- Spread granola mixture out onto prepared tray.
- Bake for 10-12 minutes or until toasted and golden, making sure it doesn’t burn. Stirring granola half way through cooking to ensure even roasting.
- Remove from oven and divide granola between two serving bowls.
- Caramelised Bananas
- Heat oil in a large fry pan over medium-high heat.
- Add sliced bananas to pan, cut side face down, swirl the coconut oil around the pan so each banana slice is sizzling in oil.
- Fry bananas for 2-3 minutes or until golden and caramelised. You don’t have to turn the bananas over.
- Once bananas are caramelised, place on top of granola.
- Top with sliced strawberries, a scoop of ice-cream and a sprinkle of cacao nibs.
- Serve and enjoy!
Whilst cooking the granola, I like to stir mine around the pan half way through cooking, to ensure even roasting.
When caramelising the bananas, you only want the one side cooked, no need to flip them.
You can also top this with any other fruits, nuts or seeds you desire, the world is your oyster! Add a drizzle of honey or maple syrup over your caramelised bananas to serve.
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