Desserts can be tough on a plant-based diet, but we’ve got you covered. No more going to restaurants and asking if there are any dairy-free options, only to be left sad and disappointed while the rest of your friends satisfy their sweet tooth. This banana split takes a tiny bit of effort, but it will pay off big time after you take your first bite! Chocolate syrup, caramel sauce and whipped cream make this vegan banana split sing in all its guilt-free glory! Enjoy!

Vegan Banana Split!

Cedric Torres
This recipe requires frozen bananas for your ice cream base, so make sure you plan to freeze a few in advance!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Servings 4


Base & Ice Cream Ingredients

  • 12 frozen large bananas
  • 4 fresh ripe large bananas

Chocolate Syrup

  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1-2 tbsp non-dairy milk if sauce needs thinning

Caramel Sauce

  • 1/4 cup tahini
  • 1/4 cup maple syrup

Whipped Cream

  • 1 can unsweetened full fat coconut milk refrigerated for few hours or overnight
  • 1-2 tbsp maple syrup or sweetener of choice optional, to taste

Additional Toppings

  • chopped nuts
  • coconut flakes
  • berries
  • Additional cocoa powder and/or vegan vanilla protein powder optional


  • To make the chocolate sauce and caramel sauce, simply add the respective ingredients into two separate bowls and stir each until combined and smooth. Makes about 4 servings of each sauce. Store leftovers in fridge for 1 to 2 weeks. Leftover sauces will thicken up in fridge, so allow to warm up on counter for few minutes and then stir before using.
  • To make the whipped cream, open the chilled can of coconut milk from the bottom with a can opener. Pour out the liquid on top (save it for smoothies!) and scoop out the solid cream underneath into a large mixing bowl. Break up the the big chunks of solid cream into smaller pieces with a fork. Add sweetener of choice (optional) and use a mixer to beat the cream on low for 2-4 minute or until light and fluffy, stopping occasionally to scrape down the sides of the bowl. Makes about 4 servings of whipped cream. Store leftovers in fridge for up to 1 week. Leftover whipped cream will thicken up in the fridge.
  • To assemble one banana split, slice one fresh ripe banana in half lengthwise and place both halves side by side, with cut sides facing up, on a plate. Remove frozen bananas from freezer and blend or food process the frozen bananas for about 3 minutes or until smooth and creamy. At this point, you can scoop out the banana ice cream as it is or flavor it to your liking. For example, you can add a tablespoon or two of cocoa powder for chocolate ice cream or a tablespoon or two of your favorite vanilla vegan protein powder for vanilla ice cream. Add 3 scoops of banana ice cream onto your split banana base.
  • Add your toppings. Add a spoonful of whipped cream onto each ice cream scoop, drizzle on the chocolate sauce and/or caramel sauce and add or sprinkle on your additional toppings. Serve immediately as the ice cream melts quickly. Do not freeze or refrigerate leftover ice cream as the texture will change.
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