REDUCETARIAN - Eat Less Meat

Warm Banana Split

Instructions

Position an oven rack on the top rung and preheat oven to broil. Line a baking sheet with parchment paper.

Peel and cut the bananas into 1-inch chunks. Combine bananas, lemon juice, sugar, oil, and cinnamon (if using) together in a bowl and toss to coat. Spread in one layer on prepared baking sheet, scraping liquids over evenly. Broil on top rack in oven for 1 minute, stir, and broil for 30 seconds, or until sugar is bubbling.

Divide bananas evenly among four dessert bowls. Scoop ice cream into each bowl and top one with caramel sauce, one with chocolate sauce, one with peach preserves, and one with strawberry preserves.

TO SERVE

If desired, garnish each bowl with nuts, coconut, and/or cherries, or pass garnishes separately.

YOU’VE GOT OPTIONS

This is an updated version of the old-fashioned banana split. If you really want a decadent dessert, here’s how: Split the bananas in half lengthwise and arrange, cut sides down, on prepared baking sheet. Brush with oil, sprinkle with lemon juice, sugar, and cinnamon, and broil until sugar is bubbling. Arrange two halves in a bowl or banana split dish. Place 2 scoops of ice cream between the banana halves and top each scoop with one of the toppings. Garnish as desired. Repeat for remaining 2 banana halves. Makes two servings.

Makes 4 Servings

Ingredients

  • 2 bananas

  • Juice of 1 ⁄ 2 lemon

  • 2 tablespoons coconut sugar

  • 1 tablespoon extra-virgin avocado oil

  • 1 teaspoon ground cinnamon (optional)

  • 4 scoops French Vanilla Ice Cream (page 199), or store-bought

  • 1 ⁄ 4 cup caramel sauce

  • 1 ⁄ 4 cup chocolate sauce

  • 1 ⁄ 4 cup peach preserves

  • 1 ⁄ 4 cup strawberry preserves or Roasted Strawberry Rhubarb Sauce (page 215)

GARNISH (OPTIONAL)

  • 1 ⁄ 2 cup chopped nuts

  • 1 ⁄ 2 cup shredded coconut

  • 4 whole maraschino cherries

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.