Banana Split 2.0

5 from 2 votes
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 236 kcal


Marinated banana:

  • For the marinated banana, peel the banana and cut into oblique pieces. Mix the banana juice and passion fruit puree and soak the bananas in it for 10 hours.

Vanilla icecream:

  • For the vanilla ice cream, bring all the ingredients to the boil except for the egg yolk. Then mix the cream mixture with the egg yolk and whip over the water bath to a rose until the ice cream mixture has reached a temperature of 85 ° C. Let the vanilla ice cream cool down and then freeze it in the ice cream maker to form a creamy ice cream.

Chocolate cream:

  • For the chocolate cream, bring the milk and cream to the boil, bring the chocolate and sugar to the boil and mix the egg yolks into the chocolate mixture until everything sets. Let it cool down and then mix it up with the xanthan gum and thicken.

Banana mousse:

  • For the banana mousse, bring the cream and banana juice to the boil and dissolve the chocolate in it. Then whip the cream mixture with the egg yolks over the water bath until it is 85 ° C. Put the mixture in a baking dish and put in the oven at 130 ° C for 2 hours.
  • Take the mold out of the oven and mix in the soaked gelatine. Fill into silicone molds and place in the freezer overnight. Take out of the freezer 2 hours before use and place on the crispy base.

Banana Passion Fruit Gel:

  • For the banana passion fruit gel, bring all the ingredients to the boil and let them cool on a baking sheet. Then put in a blender jar and mix to a smooth gel.

Crispy base for banana mousse:

  • Toast the almonds for the crispy base. Then melt the chocolate and praliné noisette and mix with the almonds and brittle. Spread everything flat on a baking sheet, let it cool and cut out round circles for the banana mousse.


  • For the crumble, knead all the ingredients together and bake at 180 ° C for about 25 minutes.

Banana passion fruit brew:

  • For the banana passion fruit stock, mix all the ingredients to a smooth stock and pour into small test tubes.


Serving: 100gCalories: 236kcalCarbohydrates: 26.6gProtein: 4.5gFat: 12.3g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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