Banana and berry coulis: is it a thing?

Berry and banana coulis: ever heard of it? No? Neither had I, but nevertheless I had a suspicion that it would go nicely with my dark chocolate fondant. As far as I could see (from my quick Google search), banana and berry coulis isn’t actually a thing.

Well, shit, I’ll give it a go.

As I chopped a banana, thoughts whizzed through my head. To paint a picture: imagine a movie where the main character just made a sudden revelation, the world stops, the camera captures their eyes wide with wonder – this was me just then: “what if this is actually mean?” (mean: adj., informal; definition: very skillful or effective; excellent), “What else could I add banana to?” “My god I’m on the verge of something great”.

After getting myself under control, I threw the banana in a pot with some berries. At this stage I was somewhat reluctant to add any liquid, purely because there is something wrong with the idea of banana floating in a shallow puddle of water.

But I persevered, and the final product was actually a success – thus banana and berry coulis was born. The only thing I was slightly disappointed by was the small amount of coulis it yielded: about ¼ of a cup of coulis, and ¼ of a cup of pulp. The pulp is normally thrown away but I saved it as it is still delicious (and it would be a disgusting waste to throw it away), and I will be able to make heaps of things with it.

The flavour is mostly berries, with a hint of banana. It can be made sweeter or more tart depending on your own taste, or to complement whatever dish it is being served with.

Scroll down for the recipe

Banana and berry coulis (2)

Banana and berry coulis (3)

Banana and berry coulis (4)

Banana and berry coulis (5)

Banana and berry coulis (7)

Banana and berry coulis (6)

I used leftover coulis as an addition to yoghurt and cereal, and make a quick smoothie out of the pulp.

Breakfast with coulis Smoothie with coulis pulp

Banana and berry coulis

Banana and berry coulis (1)


1 cup mixed frozen berries
1 very ripe banana, chopped
¼ cup water
1 tablespoon sugar


  1. In a small pot over a medium heat, combine all ingredients and bring to a simmer. Simmer, stirring, for about 10 minutes, or until the mixture has thickened slightly.
  2. Once at a desired consistency, turn off the stove and let the pot cool for a few minutes, then strain the mixture through a sieve.
  3. Save the pulp which does not go through the sieve, as it can be used in other foods such as smoothies, ice cream, yoghurt and heaps of others.
  4. Taste the remaining coulis, and add more sugar if required.
  5. If the coulis is too runny, simmer off some of the liquid, and if it is too thick, add a little more water.
  6. Ta da! 

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