Have you ever had a Baked Banana Split? Warm, melty, ooey-gooey sweet, sweet goodness. I chose to make mine feature salted caramel, because I’m super obsessed with that flavour, and it is the sweet wind beneath my long-days-of-motherhood wings.
Oh, and did I mention that it’s gluten-free and dairy-free?
Something I’ve been learning the last few years: dietary restrictions are HARD, y’all. Hard to navigate in social settings and restaurants. Hard to change all of your comfort-zone recipes and kitchen habits, and hard to find appropriate substitutes for your favourites that don’t suck.
Also – I’ve been 95% dairy-free for most of 2016, and let me tell you: being dairy-free is SO MUCH HARDER than being gluten-free.
I am more accustomed to being gluten-free, it’s true. We’ve been eating and cooking and baking GF for the majority of the last six years (and strictly since May 2016 for me).
But going dairy-free has been a challenge. For one thing – there’s a lot less awareness and accommodation for it at restaurants. Most places have gluten-free options, and if they don’t, they at least know what you’re talking about. But when I ask about dairy-free… I get a lot of blank stares.
Another thing is that many dairy food items are some of my most beloved favourites. Cheese? There’s no good substitute no matter how you slice it. Butter? It was a sad day when I used my last stick of butter from the fridge, knowing I was giving it up.
And then there are all of the frozen, creamy desserts perfect for a summer day. Or fall. Or – okay all the time. Om nom nom. Sorbets try hard, but it’s like if I tried to sub in for Usain Bolt on his next race. Not cutting it. (Laughable.)
Recently the So Delicious brand released a line of cashewmilk frozen desserts in delectable flavours like dark chocolate truffle, snickerdoodle, and salted caramel cluster. And guess what? THEY ARE AMAZING.
So, so creamy and rich and perfect. I honestly can’t tell the difference between these and a dairy-based version. (Actually – scratch that. These ones may be even better. They seriously nailed the indulgence of those flavours.)
As if that wasn’t enough – these decadent cashewmilk frozen dessert pints are all Non-GMO Project Verified, certified vegan, soy free and gluten free. You also won’t find any artificial colors, flavors, or sweeteners.
They asked me to use their product and create a dessert recipe with it to share with my audience. I said, “okay I guess”. (Total lie. I said HECK YES faster than Usain hits the finish line in the 100 metre dash. Recipe testing this baby was not a hard job.)
It was a pretty hard recipe to photograph, with the frozen Salted Caramel Cluster frozen cashewmilk hitting the warm, caramelized bananas, topped with whipped cream, homemade dairy-free salted caramel sauce, and pecan pieces. It’s a total hot mess in the very best way, and it tastes like heaven.
In fact, I think I might need to whip up another plate of these today. Just for, you know – quality control and stuff.
Here’s the recipe so you can make your own!
- 1 ripe banana
- 1 T. coconut palm sugar
- 2 scoops of dairy-free So Delicious Salted Caramel Cluster cashewmilk frozen dessert
- 1 scoop of dairy-free whipped cream (I used So Delicious coconut whipped cream)
- Dairy-free salted caramel sauce for drizzling (recipe is linked below)
- Raw crushed pecan pieces for garnish
- Preheat oven to 375F.
- Slice banana length-wise and place into a shallow baking pan, sliced side up (I used my glass pie plate).
- Sprinkle 1 T. coconut sugar on top of banana halves.
- Bake bananas for 5 minutes, then broil for 3 minutes (keep a close eye, as oven temps vary).
- Remove from oven and carefully place banana halves into a bowl.
- Top with 2 scoops of dairy-free Salted Caramel Cluster cashewmilk frozen dessert, and a scoop of whipped coconut cream.
- Drizzle with warm homemade caramel sauce.
- Garnish with pecans and serve.
P.S. Get my recipe for Dairy-Free Salted Caramel Sauce here!
This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine.
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.