Fruity banana split

Fruity banana split

15 Min. Active
4 hr 15 Min. Total
239 kcal per person
vegan, lactose-free, gluten-free
Nutritional value / person: Fat: 4 g, Carbohydrate: 42 g, Protein: 4 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Pan
  • Paring knife
  • Stick blender
  • Tablespoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Mixing beaker

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bananas

3 ripe bananas

Sauce

150 g raspberries
2 tbsp water

Nice cream

¼ dl almond drink

To serve

4 bananas
150 g raspberries
20 g almond slivers

How it's done

The kids can help at the marked areas .

Bananas

3 ripe bananas

Break the bananas into small pieces, place in a blender, cover and freeze for approx. 4 hrs.

Sauce

150 g raspberries
2 tbsp water

Place the raspberries and water in a pan, cover and simmer for approx. 5 mins., allow to cool slightly, puree.

Nice cream

¼ dl almond drink

Add the almond milk to the bananas in the blender, puree until smooth.

To serve

4 bananas
150 g raspberries
20 g almond slivers

Halve the bananas lengthwise, plate up, top with the nice cream, drizzle with the sauce, scatter the raspberries and almond slivers on top. Serve immediately.

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