Banana Whip (Vegetarian)

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.

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

Serves 4

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
• 1/2 to 1 teaspoon vanilla
• 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.