I’m not a fan of the usual banana split because raw bananas taste too—how do I say this?—healthy for a sundae surrounded by all that other sweet chaos. So I add a little love and caramelize the bananas, which transforms them into a richly textured miracle and brings a buttery taste not available in your garden-variety banana split.
Recipe information
Yield
makes 4 sundaes
Ingredients
Preparation
Step 1
Cut the bananas in half lengthwise and then into thirds crosswise. In a medium skillet, heat the coconut oil over medium heat until the oil is hot, about 45 seconds. Add the sugar and bananas and stir constantly with a wooden spoon, taking care not to break up the bananas, until they are browned.
Step 2
Place 1 heaping scoop of ice cream in each of 4 dessert bowls. Divide the banana mixture among the bowls and spoon 2 tablespoons of the Ricemellow Crème over each. Drizzle each with 1/4 cup of the chocolate glaze. Scatter with the almonds, if using, and top with a cherry.
