Servings: 6–8
Preparation Time: 35 minutes
Ingredients:
- 3 or 4 large bananas
- 4 tablespoons unsalted butter
- 4 tablespoons organic dark brown sugar
- 1/2 cup shredded coconut
- 3/4 cup cane sugar
- 2 cups buttermilk
- 2 cups whipping cream
- 1 teaspoon rose water
- pinch of salt
- 1 cup yogurt
- organic powdered sugar, to taste
- chopped pistachios
Directions:
Cut the bananas in rounds. In a deep skillet, heat unsalted butter. When the butter melts, add in the brown sugar. When the sugar has dissolved in the butter, toss in the banana pieces and coat them well.
When the bananas are cooked and glossy (this only takes a few minutes), add in shredded coconut. Blend it in well, take the bananas off the heat, and set them aside to cool.
Now on to the ice cream part. I decided a sweet lassi rose ice cream would be great with the bananas. This is what I did to prepare it:
In a large bowl, mix cane sugar and buttermilk. Whisk it together well until the sugar is blended in, add in whipping cream, rose water, and salt. Pour everything into an ice cream maker and process as usual. Put it into the freezer until you’re ready.
Next, we make something called shrikhand. Take the yogurt and place it in a yogurt strainer suspended over a glass. Let it drain for at least 4 hours or until it’s slightly thickened. Mix in a bit of powdered sugar to sweeten it slightly.
Putting It All Together
On the bottom of a small, slender glass, place a spoonful of shrikhand. Add a sprinkling of finely chopped pistachio nuts, 3 pieces of the cooked, coconut-coated bananas, 2 scoops of sweet lassi rose ice cream, and another small sprinkle of chopped pistachio nuts. Repeat the process in other glasses until everything is used up.
There it is. When a spoon is dipped in, one gets all the flavors of a banana split without the traditional shape. With the butter and coconut flavor, a small dessert goes a long way. It’s rich but not heavy. So this is my version of a banana split.
Recipe and photo submitted by Kathy, Sonoma, CA.
