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from Danielle's cookbook

Sizzling Banana Sundaes




  • vanilla bean ice cream
  • 2-3 bananas, slightly green, not quite ripe
  • 3/4 cup light brown sugar
  • 2 tablespoons butter
  • dash of cinnamon
  • 1 cup pecan halves
  • semi-sweet chocolate, about 3 oz
  • sea salt, for sprinkling
  • Preparation:
    1. salty chocolate pecans:
    2. Place semi-sweet chocolate in small microwave-safe bowl and use microwave to melt, heating at intervals of no more than 35 seconds each. Remove from microwave after each interval, two or three times, stirring to smooth. Dip each pecan halfway in melted chocolate, and place on a parchment or wax-paper lined sheet. Before chocolate sets, sprinkle chocolate pecans with sea salt. Place in refrigerator to set before serving.
    3. caramelized bananas:
    4. Slice bananas in thick chunks. Place a large non-stick frying pan over medium-high heat – when hot, sizzle one tablespoon of butter for a few seconds, then add bananas.
    5. Do not stir or move bananas for about 30 seconds; allow to brown. Use a heat-proof spatula to turn bananas over, then add brown sugar, cinnamon, and remaining tablespoon of butter. Shaking pan to keep bananas moving, cook about one minute more, until sugar is melted and bananas are caramelized, but still solid. Remove from heat and serve.
    6. Scoop ice cream into bowls. Top with generous amounts of warm caramelized bananas and chocolate pecans. Get out of the way fast, and serve.

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    modified: 2011.04.02 | created: 2011.04.02

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