Salted Caramel Banana Sundae
Ingredients
The Base (The Scoops):
4 large ripe bananas: Sliced and frozen for at least 6 hours.
2 tbsp almond butter or peanut butter: For richness and a tan color.
1 tsp vanilla extract: For depth.
A pinch of sea salt: To create that “salted” profile
Fresh Banana: 1/2 banana, sliced into rounds.
Caramel Sauce: 2 tbsp (store-bought or homemade using melted coconut sugar and coconut milk).
Crushed Pecans or Walnuts: 1/4 cup, roughly chopped for crunch.
Cinnamon: A light dusting over the top.
Instructions
Prepare the Base: Place your frozen banana slices into a high-speed blender or food processor.
Blend: Pulse until the bananas look like small crumbs. Add the nut butter, vanilla, and salt. Continue blending on high until the mixture transforms into a smooth, soft-serve consistency.
Note: If the blender struggles, add 1–2 tablespoons of milk (dairy or plant-based) to help it move.
Firm Up (Optional): For those perfect round scoops shown in the image, transfer the mixture to a container and freeze for 30–60 minutes.
Assemble: Use an ice cream scoop to place three large mounds into a bowl.
Garnish: Drizzle the caramel sauce generously over the scoops. Press your fresh banana slices into the side and sprinkle the crushed nuts and a dash of cinnamon over everything.
Pro-Tip for Style
To get that glossy, professional look on the caramel, warm the sauce slightly before drizzling. It will flow over the cold “ice cream” just like it does in your picture