BANANA SPLIT BAKE WITH CANDIED PECANS

Serves 4

For the candied pecans:

50 ml (2 fl oz/1¼ cup) maple syrup • 1 tbsp coconut oil
1 tsp ground cinnamon • 100 g (3½ oz/¾ cup) pecans

For the banana split bake:

4 large bananas, peeled and halved lengthways
2 tbsp coconut oil • 2 tbsp coconut sugar

For the choco-chip nice cream:

80 g (3 oz/½ cup) cashews, soaked in water overnight, (or for at least 4 hours) until soft
1 tbsp maple syrup • 60 ml (2 fl oz) almond milk
4 bananas, peeled and frozen • 100 g (3½ oz/2/3 cup) dark chocolate chips

Toppings:

4 tbsp Raspberry Mint Coulis
4 tbsp melted peanut butter
1 handful of fresh raspberries

This pudding is a bit of a delicious show-stopper but it’s lovely and simple to put together. Serve it straight from the oven to the table, hand around the forks, top with nice cream and allow everyone to just dig in. Elbows at the ready...

To make the candied pecans, preheat the oven to 200°C (400°F/Gas 6). Heat the maple syrup, coconut oil and cinnamon in a saucepan over low heat. Stir gently to combine and until the coconut oil has melted.

Line a 20 × 20 cm (8 × 8in) baking tray with parchment paper and spread the pecans over the paper. Pour the mixture onto the nuts. Toast for about 10 minutes, until they’re golden brown but not burnt. (You may want to stir the mix once during this time to prevent the nuts from catching.) When they are done, leave to cool completely.

To make the banana split bake, increase the oven temperature to 220°C (430°F/Gas 7). Arrange the bananas, cut side up, in a 3 cm (1¼ in) deep, 19 × 30 cm (7½ × 12 in) baking tray.

Melt the coconut oil and coconut sugar in a saucepan over medium heat, stirring until smooth. Pour this mixture over the bananas. Bake for 12–15 minutes, or until golden. You can baste the bananas halfway through with the delicious coconutty liquid. Remove and set aside to cool for 5 minutes.

For the choco-chip nice cream, drain and rinse the cashews and put them in a blender or food processor with the maple syrup and almond milk. Blend until creamy and smooth, then add the frozen bananas, and blend again. Once thick and creamy, stir through the chopped chocolate chips. Spoon the mixture into a freezer-proof container and freeze for 2–3 hours to firm up. Allow to thaw for 10 minutes before serving.

Serve in the tray you cooked the bananas in, topped with scoops of choco-chip nice cream. Drizzle with the Raspberry Mint Coulis, melted peanut butter and fresh raspberries. Sprinkle with the candied pecan rubble.