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