A caramel banana ice cream sundae with maple cinnamon pecans that’s actually good for you? Ahh, yes please!!
This sundae is dairy, gluten and refined sugar free, vegan and paleo friendly. It’s almost entirely raw (except for the pecans), so all the nutrients and enzymes are still intact, making it a nutrient-dense sweet treat.
The banana ice cream is the magic that is blended frozen bananas. It has an amazing, smooth texture and a natural banana flavour which is mild enough that it can be adapted in any number of ways. For this sundae I have kept the banana ice cream unflavoured as the caramel sauce provides all the flavour.
The caramel sauce consists of three main ingredients: dates, pure maple syrup and almond milk. These are simply blended together with a little sea salt and vanilla creating an amazing, rich caramel sauce which is dairy and refined sugar free. No cooking hot bubbling sugar syrups and no waiting time for it to cool!
Lastly the maple cinnamon pecans are lightly baked in the oven so the pure maple syrup caramelises with the cinnamon. These add the crunch to the sundae and are the cherry on the top. Use this recipe as a base and feel free to add your own toppings and flavourings – the sky really is the limit with this idea. Enjoy!
Caramel Banana Ice Cream Sundaes with Maple Cinnamon Pecans
Makes: 2 sundaes
Note: Make the pecans and caramel sauce first before blending the bananas to ensure the banana ice cream doesn’t melt before you’re ready to assemble it all.
1/2 cup pitted medjool dates
1/4 tsp vanilla powder or 1 tsp vanilla essence
pinch tsp sea salt
1/4 cup pure maple syrup
1/2 cup fresh almond milk or filtered water
Place the dates, vanilla and salt in a food processor and blend to a paste. Add the maple syrup and blend until creamy. Lastly add the almond milk and blend until smooth. Store in the fridge until ready to use.
Maple cinnamon pecans
2tsp pure maple syrup
1/2 tsp cinnamon
pinch sea salt
Place the pecans, maple, cinnamon and salt in a bowl and stir until the nuts are coated. Place on a lined baking tray and bake at 170°C until the maple caramelises and pecans are lightly brown, approximately 10 mins. You will be able to smell if they are ready as they smell delicious!! These taste amazing straight out of the oven, but are even better once cooled and have crisped up.
Banana Ice Cream
4 fully ripe bananas
Put the bananas into the freezer for at least 6 hours or until frozen – overnight is ideal, or better yet keep a supply in there ready to go!
Once bananas are solid, remove from freezer and peel if you haven’t already. I find if you run them under warm water it softens the skins a little making them easier to peel. Place bananas in a food processor and blend on high speed until they become smooth and creamy.
Place a scoop of banana ice cream in the bottom of your glass, followed by a layer of caramel sauce, repeat this twice finishing with a layer of sauce. Top with maple cinnamon pecans (if there are any left). Enjoy!!