Banana ramble

Banana ramble

Pana Chocolate, The Recipes
30 mins
Armelle Habib, Chris Middleton

We love taking one hero ingredient and pairing it with our all-time favourite flavours and textures. This dreamy dessert teams banana with caramel and sesame, making it the perfect combination of crunchy and sweet.


Quantity Ingredient


Quantity Ingredient
dehydrator with mesh tray
non-stick sheet
food processor
or high-speed blender

Tahini caramel

Quantity Ingredient
11 medjool dates, pitted
85ml filtered water
2 tablespoons lemon juice
2 tablespoons coconut sugar
80g date paste
1 1/2 tablespoons coconut butter, melted
1 1/2 tablespoons tahini
2 pinches himalayan pink salt

Sesame snaps

Quantity Ingredient
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
1 teaspoon tahini
1 tablespoon maple syrup

Caramel bananas

Quantity Ingredient
5 bananas, (1 for each plated dessert)
maple syrup, enough to coat bananas
3 lemons, juiced
3 vanilla beans, split lengthways and seeds scraped

Chocolate cake

Quantity Ingredient
90g desiccated coconut
4 medjool dates, pitted
60ml see method for ingredients, (or use store-bought)

Banana ice cream

Quantity Ingredient
400g frozen bananas, cut into pieces
1/2 lemon, juiced
maple syrup, optional


  1. To make the tahini caramel, start by creating a date paste. Blend the medjool dates, filtered water and 1 tablespoon of the lemon juice in a high-speed blender until smooth. Pass through a fine sieve, if desired.
  2. Whisk the lemon juice and coconut sugar in a bowl until the coconut sugar has dissolved. Add all the other ingredients and stir to combine. Refrigerate the caramel until needed.
  3. To make the sesame snaps, combine the sesame seeds, tahini and maple syrup in a bowl and mix together.
  4. Using a palette knife, spread the mixture onto a non-stick sheet and dehydrate overnight at 40°C. Break the dehydrated sesame snaps into pieces.
  5. To make the caramel bananas, cut each banana into three different sized pieces, each slightly bigger than the last one.
  6. Place the banana slices in a container with maple syrup, lemon juice and vanilla seeds and marinate for a day or two in the fridge.
  7. Once marinated, strain the bananas and place them on a mesh dehydrator tray and dehydrate overnight at 40°C.
  8. To make the chocolate cake, blitz the coconut in a food processor or high-speed blender until extra fine, then pour into a bowl and set aside.
  9. Blend the dates and chocolate syrup in a food processor or high-speed blender until smooth.
  10. Pour the date mixture over the desiccated coconut and fold the mixture together until combined.
  11. Spread the mixture onto a mesh dehydrator tray and dehydrate overnight at 40°C.
  12. Break into pieces.
  13. To make the banana ice cream, blend the frozen bananas and lemon in a high-speed blender. If you’d like a little extra sweetness, add a sweetener such as maple syrup.
  14. Assembly:

    Spread a little tahini caramel across each plate and arrange the sesame snaps, caramel banana pieces and chocolate cake over the caramel. Scoop a quenelle of the banana ice cream on top of each plate, then serve.
refined sugar-free
dairy free
gluten free
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