Birthday Breakfast Banana Split

By Chef: Lisa Pitman
Posted: July 20, 2012


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It’s the weekend so why not go all out with this epic breakfast banana split recipe by none other than Lisa Pitman! This recipe was made for a birthday celebration, but since every day should be a celebration of life it is perfect for anytime of the year. Frozen banana soft serve combines with almond butter gingersnap cookies and a chocolate cashew sauce, topped with fresh banana slices and berries. Lisa says, “This incredible birthday breakfast will provide you with plenty of energy for a day of dance parties and enthusiastic entertaining while nourishing your body with nutrient-dense deliciousness.”


Almond butter ginger cookies:

  • 1 cup almonds
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 2 dates
  • 1 TBSP maple syrup
  • 1/4 cup rolled oats
  • 2 TBSP flax meal
  • 1/4 tsp sea salt

Chocolate Cashew Sauce:

  • 2 TBSP cashew butter
  • 1 TBSP very hot water
  • 1 tsp maple syrup
  • pinch of sea salt
  • 1 tsp cacao powder

Ice Cream:

  • 4 bananas. peeled and frozen


  • 4 bananas, peeled
  • 1/2 cup fresh raspberries


Almond butter ginger cookies:

1. Add almonds to a food processor and process for 12-15 minutes until a smooth butter has developed.

2. Add ginger, cinnamon, dates and maple syrup. Process until well incorporated.

3. Add remaining ingredients and pulse until well incorporated. Set aside in the fridge for 10-15 minutes.

4. Roll into small balls (about 2 tsp each). These can be made well in advance and kept in the fridge or freezer.

Chocolate Cashew Sauce:

1. In a small bowl, combine cashew butter and hot water (straight from the kettle works well).

2. Whisk until all of the water is incorporated. Whisk in the remaining ingredients. The sauce can be made well in advance and kept in the fridge.

Ice cream:

1. In a food processor, champion juicer or high powered blender, blend the bananas until a soft serve texture is achieved, approximately 3 minutes. The ice cream can be made in advance and stored in the freezer but the texture is best when consumed right after blending or after just a few hours in the freezer.


Slice the banana in half width wise and length wise.


In four martini glasses arrange the sliced banana, add a large scoop of the banana soft serve, drizzle a big dollop of chocolate cashew sauce and top with almond butter ginger cookies and raspberries.