We don’t want to get too excited, but hear us out – this Banoffee Nice-cream is one of our best recipes ever. The creamy caramel alone is enough to win you over – but once you add the layers of coconut yoghurt, chocolate, caramelized bananas, and pecans, this dish is at a whole other level of deliciousness.
Be sure not to skip the toppings with this recipe – they add the finishing touch to what is an incredibly luscious, indulgent, and texturally interesting dessert. And when it comes to serving it up, you know how it goes – “Everything tastes better out of a Coconut Bowl”.
Bananas, 4 (frozen)
Medjool Dates, 3
Hulled Tahini, 1 tbsp
Mesquite Powder, 1 tbsp
Raw Cashews, 1/4 cup
Himalayan Salt, 1/4 tsp
Plant-based Caramel Protein, 1 tbsp
CARAMELIZED BANANA AND PECANS
Bananas, 2 (small)
Coconut Oil, 1 tsp
Maple Syrup, 1-2 tsp
Activated Pecans, 1/4 cup
Combine all nice cream ingredients in a high-power blender, blend until smooth and creamy.
Meanwhile, lightly pan fry bananas in coconut oil and maple syrup for 1-2 minutes. Using the remaining sauce, lightly coat the pecans and gently pan fry for another minute or so.
Spoon nice cream into your favourite Coconut Bowls and top with caramelised bananas, pecans, chocolate and coconut yoghurt.
Serve and enjoy.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.