GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME FREE II PALEO II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE

This is a fabulous no-recipe - recipe. There's nothing to cook for this recipe. It's a throw-it-together recipe that I created, perfect for breakfast or dessert.

A banana split is a 70s classic and usually loaded with ice cream and cream, drizzled with chocolate and topped with glace cherries and flaked almonds. My recipe is healthier and just as delicious, but I sexed it up a bit. Topped with fresh fruits, coconut yoghurt and runny almond butter.

banana split recipe simple by kam sokhi allergy chef

Yoghurt

I always use coconut yoghurt. If you have no issues with dairy, use greek yoghurt instead. Mix it a little first, so it's smooth and not lumpy.

Bananas

Bananas are a great source of fibre, potassium and vitamin B6 and 12. Naturally sweet, they are an excellent option for a healthy dessert. Find a ripe but firm banana for this recipe.

Almond butter

I used crunchy nut butter and added some honey to make it runny. Feel free to swap for peanut or hazelnut butter instead.

Bee pollen

If you follow a vegan diet, omit the bee pollen, as that’s not strictly vegan. Bee pollen has gained traction in the health community because it contains nutrients, amino acids, vitamins, lipids and over 250 active substances. Read more about the health benefits of bee pollen here.

Ingredients

Tips

Always prepare this as your about to eat it, as the bananas will brown really quickly.

You could mix up your sauces, use melted dark chocolate, or my vegan salted caramel or raspberry sauce instead of just the nut butter.

Other toppings you could add

  • Cacao nibs

  • Museli

  • Granola - try my homemade version here

  • Chopped nuts pistachios/ walnuts/ pecans

  • Raw chocolate


Makes 1 portion - 5 mins prep time


Step by Step

Recipe

  • 1 ripe banana

  • 4 tbsp yoghurt of choice

  • almond/peanut/hazelnut butter

Toppings I used

  • Flaked ( sliced) almonds

  • shaved coconut

  • bee pollen

  • freeze dried raspberries

  • fresh raspberries

  • strawberries

  • blueberries

Method

  1. Slice the banana lengthways and place onto a plate ( see picture)

  2. Add the yoghurt in the centre and drizzle over the nut butter you are using.

  3. Sprinkle over the toppings you are using, and serve immediately.

  4. Do a happy dance because the banana spilt is so yummy!!!

Variations

Swap the yoghurt for any flavoured yoghurt of your choice, Mix up the toppings and sauces. A great combo would be coconut yoghurt, salted caramel with chocolate chips and peanut butter. Go nuts and have fun with the toppings and sauce combos.

If you are looking for more bespoke cookery lessons or recipes due to intolerances or food allergies contact me here for a free consultation.

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Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
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