Creamy roasted banana-rum ice cream is topped with chocolate-dipped bananas coated in peanuts and sea salt. Cherry-rum sauce and chocolate sauce create a new kind of banana split: loaded with flavor, lighter on calories and fat.
The folks at Dole Bananas and Tastespotting challenged us to rethink banana splits, making them healthy and under 350 calories per serving. A typical banana split has around 1,000, more than half of my calories for the day. Yikes!
I decided to make the Dole organic bananas the base for my ice cream; roasting them brings out their natural sugary goodness without any added sugar. Light coconut milk stands in for heavy cream, and a touch of rum and vanilla round out the flavor. [My bananas came from this farm in Peru. While I'd love to be able to buy locally grown organic bananas, these are the next best thing.]
Next, I dipped banana slices in melted dark chocolate and crushed peanuts and added a sprinkling of sea salt for that chocolatey-crunchy-salty hit we crave in a banana split.
Instead of maraschino cherries (nothing natural about them), I used Oregon Fruit’s canned sour cherries, cooking them with agave syrup and a little rum to create a fruity sauce that’s not too sweet.
Finally, my easy chocolate sauce adds a melty finish of liquid chocolate. My banana split provides about 330 calories: 2 scoops of ice cream, 1 tablespoon each of cherry and chocolate sauce, and 3 chocolate-dipped banana slices.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
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