The banana split was invented in 1904 by 23 year old pharmacist David Evans Strickle. In between filling prescriptions he played at the pharmacy’s soda fountain making his ice cream creations. Walgreens is credited with spreading the popularity of the banana split. The early drug stores adopted the banana split as a signature dessert. Fountains in the stores attracted customers who might otherwise have been just as satisfied having their prescriptions filled at some other drug store in the neighborhood.
Flourless Banana Split Trifle
- 1 15 oz. Can Cannellini White Kidney Beans (No Salt Added) – drained and rinsed
- 5 Large Eggs + 1 Yolk
- 6 Tbsp. Unsalted Butter or Ghee (softened)
- 1/2 c. Granulated Sweetener – for sugar free I recommend Swerve or Birch Xylitol
- 1 1/2 tsp. Vanilla Extract
- 1 1/2 tsp. Banana Extract
- 6 Tbsp. Coconut Flour
- 1/2 tsp. Celtic Sea Salt
- 1/2 tsp. Baking Soda
- 1 tsp. Aluminum-Free Baking Powder
Preheat oven to 350 degrees F. To high-powered blender add beans, eggs and butter. Blend on medium-high until liquified. Add remaining ingredients and pulse until combined. Line muffin tin with unbleached non-stick liners. Divide batter evenly to make 12 cupcakes. Bake for 20-25 minutes or until cupcakes are very lightly brown on top.
Nutrition Information Per Cupcake (made with Swerve sugar-free sweetener): 127 calories, 9 g fat, 7 g carbs, 3 g fiber, 4 g NET CARBS, 6 g protein
- Banana Cupcakes
- Strawberries, Chopped
- Banana Slices
- Whipped Cream or Whipped Coconut Cream
- Raw Cacao Nibs
Slice horizontally cupcakes into thirds then in a wine glass layer cupcake slices, cream, strawberries, banana, cacao nibs and repeat. Enjoy!