Split the difference: this recipe features almond butter and date caramel, but you can decorate yours with whatever you like.
Banana splits have always been one of my favourite desserts – both to make and to eat. The toppings are endless, according to how decadent or creative you want to be. As written, this recipe is vegan, gluten free and refined sugar free.
* Recipe: Jordan Rondel’s gluten-free and vegan banana cocoa breakfast loaf
* Recipe: Banana, date and olive oil minicakes by Jordan Rondel
* Recipe: Jordan Rondel’s banana, chocolate and hazelnut brioche pudding
For the caramel
150g Medjool dates, pitted
2 tbsp almond butter
1 tbsp of lemon
Pinch of sea salt
¼ cup boiling water
For the banana split
2 big, perfect, not overly ripe bananas
3 tbsp good-quality jam of your choice – I like to use apricot
2 tsp cocoa nibs
Handful of freeze-dried raspberries
3 tbsp coconut yoghurt
First, make the almond butter and date caramel. Add all ingredients to a food processor and process until smooth, stopping to scrape the bowl as needed.
Spoon the caramel into a piping bag or a snaplock bag with a small hole cut in one corner. Pipe two 5cm lines of the caramel onto a serving plate. This will “glue” the bananas down, so they don’t topple over.
Peel the bananas. Using a sharp knife, cut a wedge, about a quarter of the width, out of each. Squeeze more caramel down the length of the wedge.
Put jam in another piping bag or snaplock bag with a small hole in one corner and pipe the jam down the length of the banana – or however you like.
Scatter the cocoa nibs and freeze-dried raspberries over the bananas, and finish with some little piped dollops of coconut yoghurt.