Banana Splits are an american tradition but who wants the chemicals and fat that goes along with it? Now, I am not saying that this is something I recommend everyday, it does have its share of sugar!
Where to begin.
canned coconut milk
walnuts – topping
frozen bananas (1/2 each person)
pineapple – topping
cacao or cocoa powder
either a yonana machine or a blender
Vegan whipped cream:
This is surprisingly good. I have seen many versions out there but wanted to provide you a link to get started. The cold milk looks a little like dried glue but don’t let the looks fool you. It taste great! I added about 3 Tbsp.maple syrup and 1 tsp. vanilla. It all depends on your taste. It stays whipped in the fridge for a couple of days.
Chocolate Fudge Syrup: will act like a magic shell
1/2 cup cacao power
1/2 cup coconut oil (I soften in stacked bowls with bottom bowl filled with hot water)
1/4 cup honey
optional nut butter to taste
optional vanilla to taste
**If you happen to have leftovers place in a bowl or silicone ice-cube trays and place in fridge!
I used the yonana machine. Place frozen bananas and strawberries in machine per instructions.
Blender: place frozen bananas and strawberries in blender. Blend may need to add a small amount of non-dairy milk to it. I have added maple syrup with same results. Blend until desired thickness.
Place “soft serve” in bowls and add toppings.
I am kinda bummed I didn’t take a picture of it. Maybe next time.