The Banana Split is a typical dessert from the United States and made from banana and ice cream. Its origin dates back to 1904, in the state of Pennsylvania. Usually, this dish is served on a platter in the shape of a barge, with the banana cut in half and served with cream, strawberry or chocolate ice cream, plus syrup or syrup and walnut, chestnut or almond farofa.
A classic of American movies, the banana split got a sophisticated version in the hands of businesswoman Tatiana Parise, partner of Buffet Villa Kids Galpão, in ABC Paulista, which shares its revenue with iG, as you see below. The coolest thing is that it is possible to opt for a sugar-free version, ideal for those with dietary restrictions such as diabetes, without compromising on taste or texture.
Here’s how to prepare Banana Split:
Ingredients
:
- 1 ripe plantain;
- 1 scoop of cream ice cream;
- 1 dessert spoon of dulce de leche;
- Sweet farofa: half a cup of powdered milk, half a cup of milk flour, half a cup of sugar and 2 cups of roasted cashew nuts, crushed or ground.
Directions:
Take the unpeeled banana to roast in an oven at medium temperature. Remove it when the shell is fully baked and very dark. Cut the banana in half leaving the peel as a support, squeezing the ends together to form a small boat. Place the dulce de leche on top of the fruit and, on top, place the scoop of ice cream. As for the preparation of the farofa, just add all the ingredients. Finally, sprinkle the sweet farofa over the banana.
In the case of people with sugar restriction, just swap regular ice cream for diet ice cream, as well as dulce de leche. Farofa, in these cases, can be made with a dietary paçoquinha – just crumble it – or even by adding crushed almond, chestnut and peanut chips.
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