Tropical banana split
Summer fruits in a dessert
Tropical banana split is a fruity, retro dessert that is ideal for hot summer evenings.
A scoop of homemade frozen yogurt on top of two fresh banana halves. Chargrilled banana, pineapple and mango cover the frozen yogurt, followed by a spoonful of whipped cream. The dessert is then garnished with shredded coconut, lime zest and dark chocolate.
Fresh bananas, pineapples and mangoes are in abundance during our Australian summer. Juicy, sweet and refreshing, these succulent fruits are perfect to eat on a warm day.
It is thought that the classic banana split was first created in America in the 1900’s. The traditional sundae normally consists of:
- A banana split in half lengthways
- Scoops of flavoured ice cream
- Chocolate, Fudge or Fruit-flavoured sauce
- Whipped cream
- Chopped nuts
- A maraschino cherry
My version of this recipe contains homemade frozen yogurt instead of ice cream. I use juicy, chargrilled tropical fruit instead of a sauce and I top the banana-based sundae with fragrant lime zest, coconut and rich, dark chocolate.
You should make a banana split because it is:
- Seasonal: bananas, pineapples and mangoes are now in season (summer).
- A delicious, fruity dessert.
- Adaptable: chargrill whichever fruits are in season for the sundae’s filling.
- Quick and easy to prepare.
Tropical banana split’s main ingredients:
Tips for busy cooks
You can buy ready-made frozen yogurt if you don’t have time to make your own.
Chargrill any seasonal fruits that you prefer for the filling. Stone fruit like peaches and nectarines would also work well in this recipe.
- Dessert: end a relaxed, outdoor dinner with this summery sundae.
Lots of tropical flavours
Do you love tropical fruit? Tropical banana split is the dessert for you! Australian bananas, pineapple and mango are the stars of this sweet sundae.
Did you make your own frozen banana yogurt or did you make a different flavour?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you like fruit-based desserts? Try this recipe next: strawberry cream horns
Tropical banana split
Tropical banana split is a fruity, retro dessert that is ideal for hot summer evenings. Banana, pineapple and mango are the stars of this sundae.
- 400 g frozen banana
- 8 tbsp Greek-style plain yogurt
- 100 g fresh banana peeled & sliced
- 200 g fresh pineapple core & skin removed
- 200 g fresh mango stone & skin removed
- 4 fresh large bananas peeled & split in half lengthways
- 200 ml thickened cream whipped
- 4 tsp shredded coconut
- 10 g dark chocolate finely grated
- 4 tsp lime rind finely grated
Make the frozen yogurt by blitzing frozen banana and yogurt in a food processor until it resembles ice cream. Transfer it to a freezer-proof bowl and put in freezer until needed.
Cut the pineapple and mango into chunky bite-sized pieces. Heat a non-stick griddle pan on a medium heat. Gently chargrill pineapple, mango and sliced banana in the griddle pan for a few minutes each side. Remove from heat and allow to cool.
To serve: place a split fresh banana in a long shallow dessert bowl. Top the banana with a scoop of frozen yogurt and some of the chargrilled fruit. Add a spoonful of whipped cream and garnish with coconut, lime zest and grated chocolate.