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Vanilla Ice Cream with Caramelized Bananas and Chocolate Peanut Butter Sauce

Prep Time 5 minutes
Cook Time 8 minutes
Servings 4

Ingredients

  • 2 tbsp butter
  • 2 ripe bananas, sliced into ½-inch thick rounds
  • 2 tsp coconut sugar
  • 1/4 tsp kosher salt
  • 2 pints vanilla bean ice cream
  • Chopped peanuts
  • Flaky salt (optional)

For the chocolate peanut butter sauce:

  • 1/4 cup dark chocolate chips
  • 1 tbsp butter
  • 1/4 cup natural peanut butter
  • Pinch of salt

Items you can prep ahead (optional)

  • Make caramelized bananas
  • Make chocolate peanut butter sauce

Instructions

  • In a large skillet over medium heat, melt the butter. Once the butter is bubbling, add the bananas and let cook for 3-5 minutes, or until caramelized/deep golden brown. Flip them over and cook for about 1-2 more minutes. During the last minute, sprinkle the coconut sugar and salt all over and give it a gentle stir to combine.
  • In a small microwavable bowl, add the chocolate chips and butter and microwave in 30 second intervals until melted, stirring after each time. Stir in the peanut butter and salt until smooth.
  • Serve the warm bananas over vanilla ice cream. Top with the chocolate peanut butter sauce, chopped peanuts, and a pinch of flaky salt (if using).

Notes

Substitutions:

  • To make vegan, use vegan ice cream and substitute the butter with virgin coconut oil. 
  • To make nut-free, use tahini in place of peanut butter.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Caramelized bananas: up to 5 days
    • Chocolate peanut butter sauce: up to 2 weeks

Leftovers + Repurposing:

  • Warm up bananas and chocolate sauce in the microwave until warmed through. Serve it over ice cream with all the toppings.
  • Add leftover caramelized bananas to Overnight Oats, chia pudding, or yogurt.