The banana split has always been a little awkward. All ice-cream here and whipped cream there and — yup — even a cherry on top. Well, it’s about time the ungainly dessert went from garish to glamorous.
Gone are the days when a banana split was the dessert equivalent of an ’80s perm — large, loud and just a touch tacky. It has been reinvented to better suit today’s stylish aesthetic and lend itself to modern-age cocktail soirees, bachelorette parties and baby showers. Ladies and gentlemen, introducing the banana mousse split: a tasty package of banana mousse, chocolate-walnut cookies, ice cream and — of course — that cherry on top. Here’s how you can make it for your next impressive get-together.
Banana mousse split
Serving size 4
Part 1: Make the cookies
- 1 cup flour
- 1 large egg
- 1/2 cup butter
- 1/2 cup walnuts, roughly chopped
- 1/2 cup caster sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons cocoa powder
Preheat the oven
Preheat the oven to 350 degrees F.
Beat the butter and sugar
Using a mixer, beat the butter and sugar until light and fluffy.
Add the egg
Add the egg, and mix.
Add the cocoa and nuts
Add the cocoa powder, baking powder and walnuts, and mix.
Mix in the flour
Using a spoon, mix in the flour until well combined.
Spread the cookie dough over a tray lined with baking paper or grease, place in the oven,
and bake for 15–20 minutes (until it’s no longer gooey in the centre).
Cut the cookies
Pull the cookies out and, using a glass or cookie cutter, cut out circles.
Layer the cookies
Once they’ve cooled, place one or two cookies at the bottom of a glass or jar, and move on to part 2.