Prep 7 mins
Cook 13 mins
This sundae is quick and easy, but sensational! Please note: bananas do not retain their color when baked.
- 2 tablespoons peanut butter, preferably natural
- 1 banana, unpeeled
- 1⁄4 cup sugar-free vanilla ice cream (or regular low fat)
- 1⁄4 cup low-fat coffee ice cream
- 2 teaspoons sugar-free chocolate syrup (or regular)
- 1 teaspoon caramel sauce (optional)
- 1⁄4 cup fat-free whipped topping (ie. whipped cream in a can)
- Preheat oven to 450 degrees F.
- Make a deep lengthwise slit in the unpeeled banana, without cutting all the way through. Use your fingers to make an opening where you cut, filling the banana with peanut butter.
- Wrap in foil, sealing the top to form a sort of “boat”. Bake for 10-15 minutes.
- Carefully open the foil. Use a knife to cut one of the ends of the peel off. Lift whole banana out in one piece (you will probably need two utensils for this), and place in a serving bowl.
- Scoop ice creams next to the banana and top all three with syrups and whipped cream. Serve immediately.
What's not to like about this recipe? It's so good! Stuffing the banana with peanut butter added such a really nice taste to the whole thing. I wasn't too crazy about the coffee ice cream with the peanut butter though. It wasn't a huge issue with us, it's just that the vanilla/peanut butter was a much better combo. So next time would just include two scoops of vanilla ice cream.
Super sweet and indulgent, is all I can say! I'm used to "cooking" with bananas (see my grilled pb & banana-wich!) so I didn't mind the browning effect that baking has. I used vegan versions of the ice cream and caramel. Melty and icy and gooey all at the same time- thanks for posting!
Very delicious! I used Haagen Dazs light coffee and light vanilla ice creams. I did not add the optional caramel sauce. I used real whipped cream (that I whipped up myself -- sorry! :(). Thanks, Maito! Made for PRMR.