Foil-baked banana splits with maple pecan soft-serve nice cream

Foil-baked banana splits with maple pecan soft-serve nice cream

By
From
Guilt-Free Nice Cream
Serves
4
Photographer
Jacqui Melville

I love serving these still wrapped in their foil parcels, so that each person can unwrap their own little pudding, and then add a scoop of the maple pecan nice cream at the table. You can really play around with the toppings and create some fun alternatives.

Ingredients

Quantity Ingredient
4 bananas
4 tablespoons roughly chopped dark chocolate
4 tablespoons desiccated coconut
4 tablespoons maple syrup

For the maple pecan soft-serve nice cream

Quantity Ingredient
4 large bananas, peeled and frozen
1/4 teaspoon vanilla powder or extract
a large pinch himalayan crystal salt or sea salt
1 1/2 tablespoons maple syrup
30g toasted pecans, crushed
60ml almond milk

Toppings

Quantity Ingredient
chopped pecans
blueberries
nut butters
ground cinnamon
coconut oil
desiccated coconut
dried cranberries
strawberries

Method

  1. Preheat the oven to 180°C.
  2. Take the bananas and, with the skins still on, slice them down the middle. Fill each banana with a tablespoon of chocolate and desiccated coconut, then drizzle with the maple syrup. Wrap the bananas separately in foil, put on a baking tray and bake for 8–10 minutes. To check whether they are done, carefully peek inside one of the parcels – the banana should be soft but not mushy. Remove from the oven and set aside.
  3. To make the maple pecan nice cream, put the ingredients in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and the consistency of soft-serve ice cream.
  4. Let everyone carefully (it will be piping hot!) open their own parcels and top with a dollop of the maple pecan nice cream and their choice of toppings.
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