Fast Recipes

Banana split with coconut

A crowd-pleasing dessert that’s made in no time you say? This banana split delivers.

By Emma Knowles
  • 10 mins preparation
  • 6 mins cooking plus cooling
  • Serves 4
  • Print


  • 4 bananas, skin on, halved lengthways
  • 165 gm coconut sugar, plus extra for dusting
  • 80 ml (1⁄3 cup) coconut cream
  • Coconut ice-cream, coconut flakes, chopped roasted macadamia nuts, mint leaves, finely grated lime rind and lime wedges, to serve


  • 1
    Heat a large frying pan over high heat. Dust cut sides of banana heavily with sugar and place cut-side down in pan. Cook until caramelised (2-3 minutes), then transfer to a plate.
  • 2
    Add the coconut sugar to the pan with 80ml water, stir until dissolved, then cook without stirring until caramelised (2-3 minutes). Slowly add coconut cream (be careful, hot caramel will spit), bring to the boil, stirring to combine, then transfer to a bowl and place in the freezer briefly to cool.
  • 3
    Arrange bananas on serving plates, top with scoops of ice-cream, drizzle with caramel and scatter with coconut, macadamia, mint and lime rind and serve with lime wedges.
  • undefined: Emma Knowles