The Big Vegan Banana Split

by Angela (Oh She Glows) on March 28, 2014


Some days or weeks are imprinted in my memory forever and this was certainly one for me. Wednesday evening I received a call from my editor. I assumed that the call was simply to talk over the logistics of my upcoming radio tour, but it was much more than that.

“Angela, we just found out that you made the NEW YORK TIMES Bestseller List!!!!”

She put me on speakerphone and the whole team was gathered in the room cheering about the exciting news. It was a moment I will never forget. I still can’t believe it!

After the call, I “casually” walked downstairs trying to keep my cool so I could surprise Eric with the news. I had a funny grin on my face (you know when you are half-smiling, but on the verge of bursting into tears?) and he knew something was up. I started to speak, but the tears just welled up in my eyes and my voice couldn’t get anything out. Typical pregnant lady, I am! Poor Eric was worried that something horrible just happened until I was finally able to tell him the news. Immediately after, I called my mom and she started to cry too which then made the pregnant lady tear up again! Oh boy. I guess the apple doesn’t fall too far from the tree…

None of this would even be remotely possible without your support. Thank you for telling others about the cookbook, sharing pictures on social media, posting reviews, and believing that vegan recipes are something to be excited about! Many of you have told me that you gifted copies to family and friends and that couldn’t be more exciting to hear as an author. I feel so inspired to keep creating and I have so many fun ideas spinning in my mind for the future.

Anyway, the NYT list will appear in the Sunday April 6th paper. I’m going to try to locate a copy somewhere in the GTA!


I couldn’t think of a better time to indulge in a pregnancy craving! As if I needed an excuse. To be honest, I’ve been all about the savoury/salty cravings lately (such as my Lightened Up Crispy Baked Fries), but when I saw Cara‘s banana split recipe I made a mental note to make one as soon as possible. I think I even had a dream about it!

We each grabbed a spoon and devoured this heavenly treat in a flash. [Strangely enough, Eric has been getting “pregnancy cravings” too. I think they are contagious…you were warned.]


5 from 2 reviews

The Big Vegan Banana Split

Vegan, gluten-free, no bake/raw, oil-free


This vegan banana split is a lovely special dessert for two. One dish, two spoons...what could be better? Feel free to change up the toppings as you see fit. I’ve included what I used below, but I didn’t bother putting specific amounts so just add as much as you’d like. The chocolate date sauce is not to be missed. Even if you just make one thing out of this recipe, make the chocolate sauce. It’s amazing on ice cream or just by the spoonful. I expect it would be great on top of brownies too. The banana split is inspired by Forks and Beans and the chocolate sauce is adapted from Southern In Law.

serves 2
Soak time
30 minutes
Prep time
Cook time
0 Minutes


for the chocolate date sauce (adapted from Southern In Law):
  • 1 (15-oz) can full-fat coconut milk
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup tightly packed pitted Medjool dates (110 grams)
  • 1/2 teaspoon pure vanilla extract
  • pinch of pink Himalayan sea salt or fine grain sea salt, to taste
for the banana split:
  • 1 large Banana, sliced in half lengthwise
  • 2 small scoops vegan ice cream (I used Coconut Bliss Cherry Amaretto)
  • Chocolate date sauce (recipe above)
  • Strawberry Chia Seed Jam (from The OSG cookbook)
  • Toasted sliced almonds
  • Non-dairy chocolate chips or raw cacao nibs
  • Coconut whipped cream (link below)
  • All-natural sprinkles
  • All-natural maraschino cherries or fresh pitted cherries
  • Ultimate Nutty Granola Clusters (from The OSG cookbook)


For the chocolate date sauce:
  1. Soak the pitted dates in a bowl of water for 30 minutes, or until super soft. Drain. You can probably skip this step if you have a Vitamix and are using soft dates to begin with (I did).
  2. Add all the sauce ingredients into a high speed blender (including the entire can of coconut milk). Blend on high until super smooth. Adjust to taste, if desired. If it's not sweet enough you can always add more pitted dates.
  3. Refrigerate until ready to use. It will firm up in the fridge a bit so you can melt it over low heat on the stove top if desired or just enjoy as is. Store in the fridge for up to 2 weeks.
For the banana split:
  1. Prep all of your desired toppings in advance.
  2. Place the sliced banana in a large oblong bowl (or simply any old bowl will do!).
  3. Add a couple scoops of ice cream and a dollop of coconut whipped cream.
  4. Add the rest of your desired toppings and enjoy immediately!

Nutrition Information



For the Coconut Whipped Cream recipe, see this post.

For the Strawberry Chia Seed Jam recipe, see page 287 in The Oh She Glows Cookbook.

For the Ultimate Nutty Granola Clusters recipe, see page 31 in The Oh She Glows Cookbook.

The brand of all-natural maraschino cherries I used is Tillen Farms.

The brand of all-natural sprinkles I used is Let's Do Organic!


I have some new Oh She Glows Virtual Cookbook Tour posts to share:

Note: If you’ve posted a review be sure to tweet me the link and I will add it to my list!

Emily @ The Kitchn

Ellie @ Homemade Hearts

The Queen Latifa Show

Ricki @

Jayne @ Miss Jayne Becca

Last but not least, thank you for your comments on this week’s baby news post and for making a special time even more exciting for us! I was especially happy to read that many of you are also expecting a baby this year (and some close to my own due date). Congrats to all the mama-to-be’s!


Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 15 comments… read them below or add one }

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Alisa March 31, 2014 at 12:18 pm

Angela – congrats! I checked your cookbook out of the library, and I have already made six recipes! Yours is a cookbook I definitely plan to buy!

Your recipes are so simple and easy to make. I can’t wait to make every recipe in the book!


Shanna March 31, 2014 at 12:44 pm

Congrats on making the best sellers list! That is awesome, but not surprising….your recipes are amazing. Got my cookbook on Friday (3/28) and the copy I ordered my aunt for her birthday. It is fantastic, and I already made a few things from it. My fiance’ (who said, “Why did you buy a vegan cookbook, you’re not even vegan?”) was even drooling over the photo of the pudding cake I told him I was going to make. ;)


Katie @ Produce on Parade March 31, 2014 at 1:03 pm

Incredible news! OMG! Wonderful vegan mainstreaming and so amazing. Congratulations!!


Erika April 1, 2014 at 9:05 am

Congrats Angela! If you have any trouble getting a hold of a copy of the NYT, shoot me an email! I am not in the NYC area, but I know that I can get a hold of it in Boston and send it your way.


Katie S. April 1, 2014 at 1:20 pm

Congratulations! I’m new to your site and just made my first recipe from your cookbook – the Tex-Mex Casserole. That recipe alone was worth the price of the book! If any of the others even come close, yours will be my favorite cookbook. It’s so exciting to have all these fabulous recipes available. Thanks for your wonderful contribution to veganism and good heath!! Best wishes for a safe and easy pregnancy. Your little one will be eating well! ;-)


Tanya Kern April 4, 2014 at 2:33 pm

Congratulations! So well deserved! I’m so happy for you.

T :)


Dutchgirlsam April 9, 2014 at 7:59 am

Congratulations! That’s big news, I’m happy for you :)

Something completely different: in the ingredientlist there’s vanilla extract. Please beware of the alc. content. During my first trimester I drank a lot of smoothing with vanilla extract in it. Only after weeks I thought about the alc. in the vanilla extract.


Allergy Cookie April 10, 2014 at 10:50 am

Congrats on the baby and the best seller list! I’m fairly new to your site, but it has been an inspiration to me already and is quickly becoming one of my favorites :) I have yet to purchase your book, but am looking forward to it in the near future.


PinaColada April 10, 2014 at 11:59 pm

Congratulations Angela! Well deserved! So much exciting news!! Hoping to see you at a book signing in Toronto someday! : )


kimmythevegan April 13, 2014 at 2:32 pm

Well, you’re full of sorts of fun & surprising news lately =D Congrats Angela! That is so exciting. Your cookbook is absolutely gorgeous =)
This sundae looks SO GOOD!!!


Eileen May 7, 2014 at 12:15 pm

I know my congrats is coming a bit late, but I just wanted to congratulate you on a huge accomplishment. I just ordered your book and cannot wait to go through it!


Andrea August 17, 2014 at 7:49 am
Recipe Rating:

Hi Angela! I absolutely love your recipes and your cookbook is a go-to for me, especially when my sweet-tooth is aching ;) I had an idea for a potentially simple but fun recipe post for you: a vegan and low-sugar ice cream float! You can use vanilla-bean coconut icecream and Zevia pop (they have a delicious Root Beer flavour!). I’m sure your creative mind could think of ways to spruce it up, too :) Maybe some coconut whipped cream on top?

All the best!


Andrea August 23, 2014 at 8:27 pm

August 23, 2014

Hi Angela,

I made a decision one week ago to become vegan. The research by T.Colin Campbell, PhD convinced me that this was the way to go. He did the China Study on plant-based eating with other researchers over a twenty year period. I was thrilled to see your book in the store today. The recipes and photos are amazing. I am so looking forward to eating vegan and following your book. Thak you for writing it. It makes vegan look really accessible All the very best to you and your family.



Joannie August 27, 2014 at 4:23 pm
Recipe Rating:

You are my idol. Enough said. This was amazing. I want to eat one everyday. No, I want to only eat that forever. That chocolate syrup… I MEAN WOW.


Megan March 29, 2015 at 9:14 pm

This looks incredible! I am making this for my birthday this week – the perfect treat:)


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