Caramelised bananas are pretty much my favourite thing in the world, so it seemed only fitting to create this caramelised banana split, with coconut ice cream and Loving Earth chocolate sauce. A perfect dessert for winter or summer!
Desserts
Caramelised Banana Split with Mylk Chocolate
By Georgia McDermott, George Eats
Banana Split
- 2 ripe bananas
- 2 tsp Coconut Oil
- ½ block of Mylk Chocolate
- 6 small scoops of coconut ice cream (I used Zebra Dream)
Optional Extras
- Salted Caramel chocolate
- raspberries
- Cacao Nibs
- Step 1In a nonstick pan, heat 1 teaspoon of coconut oil to a medium heat. Slice the banana down the middle lengthways, and place the slices of banana face down into the pan. Cook on a medium heat for about five minutes, watching constantly to ensure they don’t burn.
- Step 2Carefully slip the bananas over, ensuring not to remove the caramelized skin from the banana. Cook on the other side for a couple of minutes, and transfer the banana to a sundae bowl. Repeat this with the second banana.
- Step 3Melt the Loving Earth Mylk Chocolate, and place the three scoops of Coconut ice cream into the banana split. Working quickly, top with the melted Loving Earth chocolate, and add your desired toppings. As you can see, I went with Loving Earth Salted Caramel chocolate, cacao nibs and raspberries. Yum!
