Banana, Peanut Butter, and Chocolate Sauce Sundae

Banana, Peanut Butter, and Chocolate Sauce Sundae
Contributor
Banana, Peanut Butter, and Chocolate Sauce Sundae

Ali Allen

Banana, Peanut Butter, and Chocolate Sauce Sundae

Who says ice cream has to be unhealthy? This banana-based sundae is every bit as satisfying as its dairy-clad counterpart but with a quarter of the guilt. The saltiness of the peanut butter is perfectly offset by the sweetness of the chocolate, and makes for one heck of a finish to any meal or even to be enjoyed on its own as a special stand-alone treat. I will hold my hand up at this point and admit to having a bit of a thing for peanut butter (and indeed bananas… and maybe even dark chocolate too), so it’s not exactly a shocker that I’d want to combine all three in one lavishly tall sundae glass and eat unashamedly with the requisite über long spoon until I feel slightly sick but certainly satisfied – I am, after all, human, and, more significantly, a girl. — Aine Carlin, Keep it Vegan.

2
Servings
282
Calories Per Serving
Deliver Ingredients

Notes

Taken from Keep it Vegan – over 100 simple, healthy and delicious dishes by Aine Carline. Published by Kyle Books, priced $19.95.

Ingredients

For the ice cream:

  • bananas
  • 2  Tablespoons  maple syrup or other vegan sweetener
  • heaping teaspoon smooth peanut butter

For the sauce:

  • ¼  Cup  soy milk
  • 3½  Ounces  good-quality dark chocolate (minimum seventy-percent cocoa solids), broken into small pieces
  • 1  Tablespoon  agave nectar
  • Handful roughly chopped salted peanuts, to serve

Directions

For the ice cream:

Peel the bananas and chop into large chunks. Place in an airtight lidded container, secure the lid, and freeze overnight.

Place the frozen banana pieces in a hand-held blender until smooth and creamy – this will take a few minutes. Scrape down the sides with a spatula now and then. Add the maple syrup and peanut butter to the blended bananas and process together. Place this ice cream mixture in the lidded container and pop in the freezer while you make the sauce.

For the sauce:

Place the soy milk, dark chocolate, and agave nectar in a heavy-bottomed saucepan and melt over a low heat, gently stirring with a spatula to incorporate. It may go grainy initially, but will eventually become smooth and glossy.

Spoon the ice cream into tall glasses and pour over the hot sauce, topping it all off with a sprinkling of salted peanuts.

Nutritional Facts

Total Fat
16g
23%
Sugar
25g
28%
Saturated Fat
9g
38%
Cholesterol
3mg
1%
Carbohydrate, by difference
32g
25%
Protein
3g
7%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
65mg
7%
Choline, total
14mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
1µg
0%
Iron, Fe
4mg
22%
Magnesium, Mg
78mg
24%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
106mg
15%
Selenium, Se
2µg
4%
Sodium, Na
13mg
1%
Water
20g
1%
Zinc, Zn
1mg
13%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Around the Web