Healthy Banana Split Brownies (vegan)

reading time: 3 min

On my mission to create as many (vegan) banana split recipes as possible I went on to make a batch of super delicious vegan banana split brownies for my mom's birthday this summer.

My banana split brownies consist of a cherry chocolate brownie base, a layer of banana slices, a vanilla custard cream, vegan whipped cream, and – of course – the cherry on top!


Preparation time: 60 mins
Main ingredients: flour, cherries, chocolate, custard
difficulty level: easy
makes: 16 brownie squares
suitable for: vegan, lactose-free, wheat-free, soy-free, low-sugar, low-sodium


100g spelt flour (type 1050)
50g wholegrain spelt flour 
2 tbsp unsweetened cacao powder
1 tsp baking powder 
20g raw cane sugar
a pinch of salt
100g dairy-free chocolate (I used 50g of 70% dark chocolate, and 50g of 85% dark chocolate)
2 bananas
100g dates, soaked to soften
200g sour cherries (raspberries would also work)
250 ml fluid from the canned cherries (or just water) 
2 tbsp neutral oil (e.g. sunflower oil or canola oil)

Custard Filling:
350ml plant-based milk
1 package (35g) vanilla custard powder
2 tbsp raw cane sugar
200g vegan cream cheese (we used vegan Skyr)

2 large bananas, sliced

a handful of walnuts, roughly chopped
banana chips
chocolate syrup or melted chocolate to drizzle
16 swirls of vegan whipped cream 
16 maraschino cherries (raspberries or strawberries would also work)

Preheat oven to 347F (175C). Lightly grease an 8x8 inch brownie tin. (You may also use a 9x13 inch pan, but the brownies won't be as thick.)

To make the brownie base:

In a large bowl combine flour, baking powder, sugar, cacao powder, and a pinch of salt. Chop half of the chocolate (so 50g), and set aside. Melt the remaining half (50g) over hot water, using the double boiler method.

Drain the canned cherries, saving the juice. Soak the dates in hot water if they're not already soft enough.

In a separate bowl, combine cherry juice, oil, banana, softened dates and melted chocolate. Purée by using an immersion blender, or a regular blender.

Add to the dry ingredients, and stir thoroughly. Now add the cherries and the chopped chocolate to the bowl, and combine.

Pour the batter in the prepared brownie tin. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the centre comes out clean. Remove the tin from the oven and allow the brownies to completely cool.

To make the custard:

Once the brownies are cooled, prepare the custard filling.

To a small bowl, add the custard powder along with 2 tbsp of raw sugar and 6 tbsp of your measured plant-based milk, and whisk thoroughly. Slowly heat up the remaining milk. Once it's close to a boil, stir in the dissolved custard powder. Whisk and stir for a minute or so, then remove from heat.

Use an electric mixer to beat together the custard and the vegan cream cheese. Mix until combined and creamy, about a minute or two.

To assemble:

Peel and slice the bananas. Spread the slices out in one layer over the cooled brownie base. Evenly pour the custard filling over the banana layer. Cover and refrigerate for 30 to 60 minutes.  

Once chilled, cut into 16 brownie squares and garnish with classic banana split toppings like piped (vegan) whipped cream, a sprinkle of crushed walnuts, chocolate drizzle and maraschino cherries.

Serve immediately or refrigerate until time to serve.