Banana Split with a Twist (vegan)

reading time: 1 min

Preparation time: 20 mins (+ 45 mins freezing time)
Main ingredients: banana, yogurt, fruit, chocolate
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, low-fat

After my first attempt to make a vegan Banana Split, here's my second attempt! But this time - with a twist...


1 banana, ripe
1 - 2 tsp coconut sugar (or raw cane sugar or brown sugar)
1 tsp vanilla extract

Vanilla soy yogurt, frozen
Fresh strawberries and cherries
Shaved dark chocolate


Preheat oven to 180° degrees.

First, roast your banana: Cut the banana in half lengthwise, drizzle with coconut sugar and vanilla, pop in the oven for 10-15 min or until golden on top. 

For the ice cream: This time I'm making a super simple ice cream - or rather: frozen yogurt - that doesn't require an ice cream maker, nor a food processor, nor a blender or anything else except for a freezer. And yogurt of course. I'm using vanilla soy yogurt because a traditional Banana Split is made with vanilla ice cream, and I'm popping this in the freezer for about 30 to 45 minutes. DON’T LEAVE IT IN TOO LONG. Otherwise, you'll come back to find a solid block of frozen yogurt. I made that mistake during my first trial run.

Note: Of course, feel free to use more than just one yogurt flavour. Maybe also use strawberry soy yogurt and chocolate soy yogurt, if that's available (or make your own by stirring cacao powder into plain soy yogurt!), and have the typical Banana Split tricolour!

Now, to assemble, place your sliced and roasted banana on a plate. Scoop your frozen yogurt onto the banana, using an ice cream scoop. Top off with fresh fruit, shaved chocolate, and crushed nuts if you fancy.

I love using frozen yogurt instead of ice cream for my banana split - it's so light and refreshing! And the roasted banana adds a lovely caramel-y sweetness to the dish. Give it a try!