Plant Based Banana Split

Makes 2 servings
Prep time: 10 minutes
Cooking time: 6 Minutes

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

  1. Slice the bananas in half lengthwise, leaving the skin on.
  2. 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.
  3. 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.
  4. 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.
  5. 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