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”.
Serves 4
INGREDIENTS
NICE-CREAM
- 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
METHOD
- 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.
Blog: https://healthyluxe.com.au
Instagram: https://www.instagram.com/healthyluxe