Banana Whip (Vegetarian)

This is a heavily modified recipe from “The Fruit Kitchen” by Emma Summer.

Serves 4

I serve this a dinner parties very often, as it makes a very elegant and light tasting dessert. I like to serve it in my inherited old style champagne glasses or my martini glasses. I make this 1 to 2 hours ahead of time and refrigerate until dessert time.

Ingredients

  • 2 ripe bananas
  • 1/2 to 2/3 cups of chopped walnuts (you can use hazelnuts or pecans here, instead of walnuts)
  • 6 tablespoons of plain, good quality yogurt
  • 2/3 cup heavy (whipping) cream
  • 2 tsp honey
  • For garnish, you can use:
    • Honey
    • 4 tsp nuts
    • chocolate syrup
    • Mint sprigs

Tools:

Mixer (to whip the cream) or a wire whisk, if you don’t have a mixer

Instructions

  1. Toast the nuts in a skillet over medium heat, stirring often, until fragrant. About 5 minutes. You need to watch them closely, as they will burn very quickly.
  2. Cut up the bananas into a bowl, and mash them with a fork into a smooth purée.
  3. Add the yogurt and toasted nuts into the banana purée, and stir until well combined.
  4. In a separate bowl, whip the cream and honey into soft peaks.
  5. Carefully, fold in the cream and honey into the banana mixture.
  6. Spoon into 4 serving dishes (or glasses)
  7. Optional garnish: I like to sprinkle the toasted nuts on top and drizzle honey in a zigzag across the top and put a chocolate mint sprig on the side of the glass. Bruce enjoys this with chocolate syrup drizzled over it and a chocolate mint sprig on the side of the glass.

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