Banana split

Bill Granger uses storecupboard ingredients to make a sumptuous sauce for his speedy, summery dessert
By Bill Granger
Banana split
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the coconut chocolate sauce

  • 400 ml canned coconut milk
  • 60 g light muscovado sugar
  • 1 tsp vanilla extract
  • 200 g dark chocolate, chopped

For the banana split

  • 4 small bananas, split in half lengthways
  • 40 g unsalted butter, cubed
  • 25 g caster sugar
  • 4-8 scoops scoops vanilla or coconut ice cream
  • shredded coconut, or toasted almond flakes, for sprinkling


1. For the coconut chocolate sauce: put the coconut milk, sugar, vanilla and dark chocolate in a small saucepan over a medium heat and stir until the chocolate and sugar dissolve.

2. Use the sauce while warm or store in the fridge in an airtight container and melt over a low heat prior to use.

3. For the banana split: heat the grill to medium. Split the bananas in half lengthways and put them on a baking tray. Dot with the cubes of butter and sprinkle with caster sugar. Grill until caramelised. Alternatively put the bananas in a heavy based frying pan along with the butter and sugar and cook on a high heat until caramelized on one side.

4. Top the bananas with the ice cream, coconut chocolate sauce and shredded coconut or almonds, then serve.

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