Fun to make and to eat, ba­nana splits can be cus­tomised to your ex­act spec­i­fi­ca­tions. Here’s a ve­gan ver­sion that’s also free of re­fined su­gar and gluten.

Sunday Star-Times - Sunday Magazine - - FOOD, ANNA KING SHAHAB -

For the caramel:

150g Med­jool dates, pit­ted 2 tbsp al­mond but­ter 1 tbsp of lemon juice 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. Serve im­me­di­ately.


Ap­par­ently, Span­ish peo­ple live longer, hap­pier lives than we do. And it’s not be­cause of sies­tas and ta­pas.

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