[Foodie Friday] Decadent Chocolate Brulee’ Banana Split Recipe

Wow your holiday guests with this decadent and delicious dessert – they’ll never guess it only took 15 minutes!

What’s more decadent than creme’ brulee’? A chocolate brulee’ banana split! This delicious dessert is not only super-easy to make, but it’s also rather impressive – which makes it perfect for your next holiday gathering!

Bananas Foster meets a banana split in this indulgent dessert – and it’s one that even dairy-free dieters can enjoy. Instead of butter, sugar and cream, the fruit is brulee’d in coconut oil and coconut sugar, and topped with a homemade chocolate sauce, hemp seeds, and cacao nibs for a real treat without the guilt! (Of course, if you do eat dairy, you can feel free to serve with regular all-natural vanilla ice cream instead of dairy-free.)

The recipe below serves 2, but can easily be multiplied if you have guests.

Chocolate Brulee Banana Split Recipe

Yield: 2 servings
Active Time:


For the chocolate sauce
2 tablespoons coconut oil, softened
2 tablespoons honey
3 tablespoons Organic Cacao Powder
1 teaspoon vanilla extract
½ teaspoon sea salt

For the bruleed bananas
1 tablespoon coconut oil
2 tablespoons coconut sugar
1 tablespoon water
2 bananas, peeled and sliced lengthwise

For serving
Non-dairy ice cream (or regular vanilla ice cream)
1 tablespoon Organic Cacao Nibs
1 tablespoon Organic Hemp Seeds


Make the chocolate sauce
In a small bowl, whisk together all sauce ingredients until completely smooth. Refrigerate for 10 minutes, or until ready to serve.

Make the bruleed bananas
Add coconut oil to a nonstick skillet on medium-high heat. When melted, add coconut sugar; stir. Add water and continue stirring until sugar has melted. Add the bananas cut-side down. Cook until golden brown, about 1 to 2 minutes, then flip and brown the other side for an additional 1 to 2 minutes.

To assemble, lay 2 banana slices in a shallow bowl, cut side up. Top with 2 scoops of ice cream, then drizzle with chocolate sauce, and sprinkle with cacao nibs and hemp seeds. Repeat with one more bowl.

Recipe credit: Angela Gaines at ThriveMarket.com



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