I always keep frozen bananas on hand to make this banana ice cream sundae and other “n’ice cream” variations during the hot summer months!
What’s the recommended daily dose of bananas based on the American Dietetic Association? Whatever that number is, I’m sure I exceed it by about 10 everyday! I can’t help myself, I just love bananas…not only the taste but also how versatile they are. I use them to sweeten pancakes and muffins and freeze them to make delicious “ice cream” that always satisfies my sweet tooth.
This Sunday, I decided to use that banana “ice cream” to create a healthy Sundae…wonder where that inspiration came from? =)
You can’t have a Sundae without chocolate syrup and since I was a huge fan of “magic shells” chocolate syrup as a kid, I decided to make my own healthy version. Who remembers “magic shells”? The chocolatey syrup that would harden as soon as it touched cold ice cream. I’m scared to think what processed ingredients were added to the syrup back in the day to give it that property.
The good news is, thanks to the unique melting point of coconut oil, you can use it in homemade chocolate syrup that will harden once it comes into contact with something cold. This works perfectly for our banana Sundae!
You can add some sugar into the chocolate syrup if you wish, however, I love really dark chocolate so I keep the syrup unsweetened and let the sweetness from the banana ice cream shine through.
banana ice cream sundae
- Yield: 1 sundae
- 1 banana (thinly sliced and frozen)
- 1 teaspoon coconut oil (virgin and raw)
- 2 teaspoons cocoa powder (unsweetened)
- 1/4 chopped nuts ( I used walnuts)
- Place the banana slices in a ziploc bag, spread into a single layer, freeze for about 2 hours.
- Place the frozen banana slices in a food processor and process until you get an ice cream texture- the texture of the bananas will go from “sand like” to smooth…just keep processing and scrape down the sides of the food processor with a spoon every few seconds.
- Scoop your ice cream into your favorite bowl and place in the freezer while you prepare the chocolate syrup.
- For the syrup, melt the coconut oil in the microwave for 30-60 seconds, add the cocoa powder and mix well.
- Drizzle the syrup over your ice cream and top with nuts or sprinkles. Enjoy!
- Calories: 194
- Sugar: 14
- Sodium: 3
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Protein: 3
- Cholesterol: 0