Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Caramel banana split by WW

Caramel banana split

10
Points®
Total Time
27 min
Prep
12 min
Cook
10 min
Serves
4
Difficulty
Moderate
Fresh banana? Check. Smooth vanilla ice-cream? Yep. Rich caramel sauce? You got it! These banana splits don't miss a trick.

Ingredients

Caster sugar

⅓ cup(s), (75g)

Light cream

2 tbs

Banana(s)

4 small

Pecans

20 g, pieces, toasted

Reduced fat vanilla ice cream

1 scoop(s), small

Reduced fat vanilla ice cream

125 g, with caramel or honeycomb

Instructions

  1. Combine the sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil, without stirring, for 5-6 minutes or until a golden toffee colour. Remove from the heat. Carefully stir in the cream. Set aside for 5 minutes to cool.
  2. Peel the bananas and cut in half lengthways. Place in serving dishes. Top with a small scoop of each ice-cream. Drizzle over the caramel sauce and sprinkle with the pecans. Serve immediately.

Notes

SERVING SUGGESTION: Reduced-fat canned whipped cream.TIP: To stop the toffee burning in Step 1, watch it closely. As soon as it turns a golden colour, remove it from the heat and add the cream immediately. This stops the toffee cooking further.

You might like

You might like