Chocolate-banana splits

Chocolate-banana splits


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In this heart-wise version of the good old banana split, whipped cream and toffeed walnuts are replaced by an irresistible topping of homemade pumpkin-seed crunch.

Elaine Russell

Serves: 4 

  • 1 tablespoon white sugar
  • 2 tablespoons pepitas
  • 4 bananas
  • 1⅓ cups (450 g) vanilla frozen yoghurt
  • ¼ cup (90 g) chocolate topping

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Put the sugar in a small frying pan or saucepan over a medium heat. Cook without stirring, shaking the pan occasionally, until the sugar has melted and is amber in colour, about 5 minutes. Watch the pan closely so the caramel doesn't burn.
  2. Meanwhile, spray a small baking tray with cooking oil. Spray a large spoon with cooking oil.
  3. As soon as the sugar is amber, immediately add the pepitas, remove from the heat, then stir for about 1 minute or until the seeds are coated. Transfer to a baking try, spreading the pepitas out with the oiled spoon. When cool enough to handle, break up the seed brittle.
  4. Peel and thickly slice the bananas crossways on the diagonal and divide among four dessert bowls. Divide the frozen yoghurt among each bowl. Drizzle with chocolate topping, then sprinkle the pepita brittle over the top.

Some more ideas…

Pepitas are also known as pumpkin seeds. Buy them from the health-food aisle of the supermarket. Use the leftovers as a snack either on their own or mixed with dried fruit and unsalted nuts.
• Replace the bananas with 500 g (about 2 punnets) strawberries, hulled and halved, and use strawberry frozen yoghurt instead of vanilla.

Health points

Along with the heart-healthy mineral potassium and vitamin B6, bananas also contain a type of soluble fibre called pectin, which has cholesterol-lowering benefits.

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