We offer a tantalizing coffee variation of the classic Banana Split recipe, a very famous dessert invented in 1904 in America. Also perfect for those who follow a vegan diet.

Tools required: 

  • bowl
  • pan 
  • flat bottom
  • scoop ice cream

Ingredients for cold porridge of instant coffee (for 1 person dose):

  • 30 ml of bitter coffee
  • 120 ml milk (soy for the vegan version)
  • 40 g of oat
  • cinnamon
  • a pinch of stevia (or other sweetener)
  • 100 ml of egg white, optional (omit in the vegan version)

Ingredients for the base:

  • 1 banana

Ingredients for decoration:

  • 2 figs (optional)
  • 1 teaspoon of bitter cocoa + ⅔ of water

Preparation: The porridge must be prepared the day before and kept in the fridge overnight. To prepare it, put the oat, cinnamon and a pinch of sweetener in a saucepan. Then add the coffee and milk and place on the heat. When the mixture has thickened, add the egg white, mix and leave to cool. Store in the fridge overnight.

At the time of serving the cake, peel the banana, cut it in half lengthwise and lay it on a serving dish, better if the bottom is to be able to recreate the classic boat shape. Take the porridge from the fridge and with the ice cream scoop form balls to be placed in the center of the banana. 

Decoration: Add the figs, if you want it, cut into wedges. As a topping for Banana Split, prepare a cocoa cream in a glass by diluting with a little water. Distribute flush on the banana and figs.

If you want to prepare another exquisite coffee dessert to be served in summer discover our recipe of Cold coffee and chocolate cream.