Uploaded September 2024 | Updated September 2026, 2 days ago
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I wanted to create something delicious and decadent and truly ridiculous, and I think I have done it! Those who want to can even make it more serious by adding nuts or whipped cream (which is of course totally not vegan). But all the other elements here are vegan and also mostly hypoallergenic (I feel so bad for people with fruit allergies). If you use green banana flour or some other alternate flour then it’s all gluten-free also.
Of course, one might use a commercial product for any of the components of this banana split: chocolate sauce, caramel sauce, strawberry sauce or jam, and commercial (n)ice creams are all widely available. If you want to make all the components as we did, I recommend doing it all over 3 days at minimum. Make the vanilla-coconut ice cream base the first day, and let it chill. If you get an early start you might be able to freeze some (plain) later that day. The next day you can freeze the other ice creams which involve mixing some fruit puree with the existing base and freezing to ice cream. On the last day you can make the three sauces, all of which are straightforward to make and mostly easy though the caramel requires some time and attention. The sauces can all also be made one or more days ahead of use.
On the day of making and eating the banana split, make sure to let the nice creams warm up in the fridge for 4-8 hr beforehand. The sauces can be warmed in the microwave, small saucepans, or a water bath if they’re all in glass canning jars. That way, when you split and fry the banana, once it’s fried and ready in the dish there will be ice cream of the proper texture and runny sauces to go on top of it.
In the video we made a mistake in using a raw plantain for this dish. While I do think that a plantain would be a good choice for this, it either needs to be extremely ripe, or it needs to be pre-fried once to become soft before being battered and deep-fried. Battering and deep-frying a banana will yield excellent results and is much easier so that’s probably the best choice. Also it is perhaps easier to fry the banana in a skillet of fry oil, rather than a deep-fryer such as we used.
Makes 1 banana split.
Equipment:
ice cream scoop
one spoon per sauce
Ingredients:
1 ea banana split in half lengthwise
1/4 cup green banana flour
1/4 cup water ice-cold
1 scoop vanilla nice cream
1 scoop guava nice cream
1 scoop passionfruit nice cream
1-2 Tbsp chocolate ganache-sauce (made with 2:1 coconut milk chocolate)
1-2 Tbsp caramel sauce (made with coconut milk or coconut cream)
1-2 Tbsp strawberry compote
to taste toasted nuts, whipped topping, sprinkles/nonpareils, maraschino cherry
Procedure:
1. Make sure all the nice creams and sauces are ready to go.
2. Get a frying setup warmed up to about 360F or so, whether it be a deep-fryer or a skillet with about an inch of neutral, high-temp oil in it, such as sunflower, macadamia or avocado oil.
3. Mix a frying batter using the flour and cold water. Depending on your choice of flour, you may need more water to get a flowing consistency which will coat the banana properly.
4. Batter the banana halves and put them into hot fry oil for 3-4 minutes per side.
5. When the banana is done frying, remove it to a rack to let it cool briefly, 1-2 minutes. During this time it may be dusted with powdered sugar, a small amount of cinnamon or cocoa, or whatever other finely powdered seasoning you may desire.
6. Arrange the two deep-fried banana halves opposite each other like a pair of parentheses, and then place a scoop of each kind of nice cream between them.
7. Top the nice creams with each of the sauces, using anywhere from a tablespoon to a quarter-cup of each, to your taste.
8. Optionally garnish further with chopped toasted nuts, whipped toppings, and/or other sprinkly things according to your wildest desires of dessert extravagance. We included the little fried bits of the batter that we dripped into the fryer, which have a delightful crunch to them.
9. As a further option, put a maraschino cherry on top.
10. Serve and devour immediately.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
I wanted to create something delicious and decadent and truly ridiculous, and I think I have done it! Those who want to can even make it more serious by adding nuts or whipped cream (which is of course totally not vegan). But all the other elements here are vegan and also mostly hypoallergenic (I feel so bad for people with fruit allergies). If you use green banana flour or some other alternate flour then it’s all gluten-free also.
Of course, one might use a commercial product for any of the components of this banana split: chocolate sauce, caramel sauce, strawberry sauce or jam, and commercial (n)ice creams are all widely available. If you want to make all the components as we did, I recommend doing it all over 3 days at minimum. Make the vanilla-coconut ice cream base the first day, and let it chill. If you get an early start you might be able to freeze some (plain) later that day. The next day you can freeze the other ice creams which involve mixing some fruit puree with the existing base and freezing to ice cream. On the last day you can make the three sauces, all of which are straightforward to make and mostly easy though the caramel requires some time and attention. The sauces can all also be made one or more days ahead of use.
On the day of making and eating the banana split, make sure to let the nice creams warm up in the fridge for 4-8 hr beforehand. The sauces can be warmed in the microwave, small saucepans, or a water bath if they’re all in glass canning jars. That way, when you split and fry the banana, once it’s fried and ready in the dish there will be ice cream of the proper texture and runny sauces to go on top of it.
In the video we made a mistake in using a raw plantain for this dish. While I do think that a plantain would be a good choice for this, it either needs to be extremely ripe, or it needs to be pre-fried once to become soft before being battered and deep-fried. Battering and deep-frying a banana will yield excellent results and is much easier so that’s probably the best choice. Also it is perhaps easier to fry the banana in a skillet of fry oil, rather than a deep-fryer such as we used.
Makes 1 banana split.
Equipment:
ice cream scoop
one spoon per sauce
Ingredients:
1 ea banana split in half lengthwise
1/4 cup green banana flour
1/4 cup water ice-cold
1 scoop vanilla nice cream
1 scoop guava nice cream
1 scoop passionfruit nice cream
1-2 Tbsp chocolate ganache-sauce (made with 2:1 coconut milk chocolate)
1-2 Tbsp caramel sauce (made with coconut milk or coconut cream)
1-2 Tbsp strawberry compote
to taste toasted nuts, whipped topping, sprinkles/nonpareils, maraschino cherry
Procedure:
1. Make sure all the nice creams and sauces are ready to go.
2. Get a frying setup warmed up to about 360F or so, whether it be a deep-fryer or a skillet with about an inch of neutral, high-temp oil in it, such as sunflower, macadamia or avocado oil.
3. Mix a frying batter using the flour and cold water. Depending on your choice of flour, you may need more water to get a flowing consistency which will coat the banana properly.
4. Batter the banana halves and put them into hot fry oil for 3-4 minutes per side.
5. When the banana is done frying, remove it to a rack to let it cool briefly, 1-2 minutes. During this time it may be dusted with powdered sugar, a small amount of cinnamon or cocoa, or whatever other finely powdered seasoning you may desire.
6. Arrange the two deep-fried banana halves opposite each other like a pair of parentheses, and then place a scoop of each kind of nice cream between them.
7. Top the nice creams with each of the sauces, using anywhere from a tablespoon to a quarter-cup of each, to your taste.
8. Optionally garnish further with chopped toasted nuts, whipped toppings, and/or other sprinkly things according to your wildest desires of dessert extravagance. We included the little fried bits of the batter that we dripped into the fryer, which have a delightful crunch to them.
9. As a further option, put a maraschino cherry on top.
10. Serve and devour immediately.
Music: bensound.com/royalty-free-music
