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Fun with bananas
Prep time: 1 hour
Freeze time: 3 hours
Katherine Gibler of Vancouver, Wash., loves banana desserts, especially banana splits. She was hoping for some sweet banana recipes.
This recipe, from Sunset’s July 2012 issue, is a combination of a bread pudding, sundae and a banana split. It’s rich and decadent, and a banana lover’s dream.
3 ripe bananas, peeled, divided use
31/2 teaspoons sugar, divided use
2 teaspoons lemon juice
2 cups vanilla ice cream, softened
1/4 cup unsalted butter
1/4 cup packed light brown sugar
1/8 teaspoon kosher salt
11/2 cups (10 ounces) Medjool dates, halved and pitted
1/2 cup water
1/4 cup cold whipping cream
1/4 teaspoon vanilla extract
6 ounces moist, dark store-bought or homemade banana bread, cut into 1-inch cubes (about 5 cups)
1/4 cup coarsely chopped toasted walnuts
Purée 2 bananas, 2 teaspoons of the sugar and the lemon juice in a food processor. In a large bowl, fold purée into ice cream, leaving streaks. Freeze until firm (3 hours).
Melt butter, brown sugar and salt in a medium frying pan over medium-high heat. Add dates and water and cook, stirring occasionally, until thickened, about 5 minutes.
Whisk cream with remaining 11/2 teaspoons sugar and the vanilla in a bowl until soft peaks form. Divide bread among 4 bowls. Slice remaining banana. Scoop ice cream into bowl and top with sliced banana, dates and sauce, whipped cream and nuts.
Per serving: 832 cal.; 8 g pro.; 134 g carb.; 34 g fat (17 g sat.); 98 mg chol.; 244 mg sod.; 8 g fiber; 37 percent calories from fat.