When it’s time for dessert, how do you choose between two favorite banana recipes? You don’t! Instead, we combine them—think Bananas Foster meets a banana split. Rather than bruleeing the fruit in a sauce made from butter, sugar, and cream, we use coconut oil and coconut sugar. A homemade chocolate sauce and crunchy superfood toppings like hemp seeds and cacao nibs round out this satisfying treat.
Make the chocolate sauce
In a small bowl, whisk together all sauce ingredients until completely smooth. Refrigerate for 10 minutes, or until ready to serve.
Make the bruleed bananas
Add coconut oil to a nonstick skillet on medium-high heat. When melted, add coconut sugar; stir. Add water and continue stirring until sugar has melted. Add the bananas cut-side down. Cook until golden brown, about 1 to 2 minutes, then flip and brown the other side for an additional 1 to 2 minutes.
To assemble, lay 2 banana slices in a shallow bowl, cut side up. Top with 2 scoops of ice cream, then drizzle with chocolate sauce, and sprinkle with cacao nibs and hemp seeds. Repeat with one more bowl.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More
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