Banana Split


For the Crust:
1 ¼ c whole graham cracker crumbs
3 Tbsp avocado oil
1 Tbsp honey

For the Filling:
1 ½ c Greek yogurt, vanilla
1 Tbsp arrowroot
2 Tbsp sugar
1 can (14 oz) coconut milk, chilled, not shaken
3 just-ripe bananas
1 can (14 oz) crushed pineapple in its own juice, drained
¼ c chopped pecans, toasted in oven (300 degrees F) 10 min
¼ c dried tart cherries, chopped


  1. Preheat oven to 350oF and coat a 9X9 inch pan with cooking spray.

To make the crust:

  1. Pulse graham cracker crumbs in food processor until finely chopped.
  2. Drizzle in honey and oil with motor running.
  3. Spread mixture evenly into bottom of pan and press firmly with hands.
  4. Bake for 12 min until fragrant and surface appears dry.

To make filling:

  1. Beat yogurt, about 3 min.
  2. Add 1 tsp arrowroot and 2 Tbsp sugar and beat 2 min.
  3. Using a fork, lift solid portion of the coconut milk from can and place it into another bowl. Beat on high until smooth and fluffy, 4 min. Add the remaining arrowroot and sugar, beating until smooth
  4. Slice bananas directly over crust and distribute them evenly. Spread yogurt filling over bananas. Repeat with pineapple and then the coconut cream.
  5. Chill 3 hours or up to 3 days. Sprinkle pecans and cherries on top just before serving.