Deluxe Banana Split

A vegan-spin on a classic diner dessert favourite

One of the most iconic desserts is the classic banana split, which has been served in diners across the Western Hemisphere for decades. This deluxe and dairy-free version features a chocolate sauce that’s easy to make, strawberry sauce, and whipped cream made from coconut milk. Make it with my Best Banana Soft Serve but any vanilla ice cream will do. Note that you need to chill the coconut milk in the freezer for two hours, so plan ahead!

Servings: 2 banana splits


Best Banana Soft Serve

  • 2 cups chopped very ripe frozen bananas (see Tip)
  • 3 Tbsp. unsweetened almond milk or soy milk
  • 1 Tbsp. maple syrup
  • 1 tsp. pure vanilla extract

Chocolate Sauce

  • 6 Tbsp. maple syrup
  • 6 Tbsp. cocoa powder
  • ¼ cup melted virgin coconut oil
  • 2 Tbsp. cold water
  • ½ tsp. pure vanilla extract
  • Pinch of sea salt

Strawberry Sauce

  • 1 cup frozen strawberries
  • 1 Tbsp. sugar
  • 1 tsp. pure vanilla extract
  • ½ tsp. freshly squeezed lemon juice

Whipped Cream

  • 1 can (14 oz.) full-fat coconut milk, chilled in freezer for 2 hours (see Tip)
  • 2 Tbsp. agave nectar or maple syrup
  • 1 tsp. pure vanilla extract


  1. Make the ice cream: In a food processor fitted with a metal blade, combine the bananas, almond milk, maple syrup, and vanilla. Process until the bananas are crumbly, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl. Process again until the bananas start to become somewhat smooth, about 1 more minute.
  2. Scrape down the sides of the bowl again. Process until the bananas are smooth, creamy, and look and feel like soft serve ice cream. Serve immediately or freeze for 30 minutes. You will need to eat the ice cream almost right away because it does not keep well frozen for long periods like traditional ice cream usually does.
  3. Make the chocolate sauce: In a small bowl, combine the maple syrup, cocoa powder, coconut oil, water, vanilla, and salt. Whisk until well combined; there should be no lumps and the sauce should be smooth and shiny.
  4. Make the strawberry sauce: In a small pot, combine the strawberries, sugar, vanilla, and lemon juice. Bring to a boil uncovered, then reduce the heat to a simmer. Cook, stirring frequently, until the mixture is thick, 10 to 12 minutes.
  5. Make the whipped cream: Freeze the can of coconut milk for about 2 hours, or long enough for the fat to separate completely from the liquid. Carefully scoop the solid cream that has separated into the chilled bowl of a stand mixer fitted with the whisk attachment. Reserve the remaining liquid in an airtight container in the refrigerator for up to 3 days.
  6. Whip the coconut cream for 4 to 5 minutes, or until soft peaks begin to form. Add the agave and vanilla and whip for 1 to 2 more minutes, or until stiff peaks form. Serve immediately or transfer to an airtight container and store in the fridge for up to 2 days.
  7. Make the banana splits: Place 2 banana slices in each serving dish and move them to each side of the dish, leaving room in the middle for the ice cream. Place 3 scoops of ice cream in the middle of each dish. Top with strawberry sauce, chocolate sauce, and whipped cream, then top with fresh strawberries and chopped peanuts. Serve immediately.

For serving

  • 2 bananas, cut in half lengthwise
  • 1 cup Best Banana Soft Serve
  • Fresh strawberries, cut in half
  • Chopped unsalted peanuts

It is best to make this ice cream with frozen bananas that are very ripe and covered in brown spots. Firmer green bananas will not break down and become smooth and creamy.

Most commercial coconut milks have some type of emulsifier added. This keeps the fat and water blended but can make whipping it to stiff peaks a little more challenging. If you are using coconut milk that has an added emulsifier, add a pinch of xanthan gum while the cream is mixing. This will help hold the air that has already been incorporated into the cream.

Nutrition facts per serving Calories 1272; protein 8.7 g; fat 94 g; carbs 119.5 g.

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Photography by Nicole Axworthy

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