Healthy Banana Sundae

All my local reader’s will know what I’m talking about when I say I think I just created a healthy version of Shake’s Big Bopper! If you aren’t local, imagine the most delicious, rich vanilla ice cream topped with gooey caramel and chocolate, salt roasted pecans and cherries served in a big ol’ plastic cup with those long spoons! Shake’s and the Stultz family go way back.. I’m talking back to 2004. My husband and I were high school sweethearts (insert “ooh’s and “awws” here). Anyway, on our typical date, we’d end it with getting some ice cream or concretes from Shake’s. My favorites were the cheesecakes or anything with “pie” in the title. My husband’s favorite was the Big Bopper. It was big enough we could share and then some. Oh man, good stuff! The downside… terribly unhealthy (now that I also eat with my noggin instead of just my gut). I’m amazed that we aren’t ridiculously overweight considering how often we ate it. Another downside… expensive! Usually it was at least $8 for 2 little servings. I do miss it occasionally though…

Maybe not anymore though! In all honesty, this recipe is easy. It literally took me less than 10 minutes to throw together and cost us about $5 (on the high end) for about 6 servings. Plus it is a treat that we don’t have to feel guilty about!

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4 large bananas, peeled and frozen

2 oz of dark chocolate (I love Eating Evolved and this kind)

3 tsp coconut oil, divided

1 Tbsp coconut sugar

1 tsp coconut milk

1/4 cup slivered almonds (or other nut)

1 tsp coconut sugar or honey

1/4 tsp sea salt

Cherries (fresh or canned)

 

  • In a blender or YoNanas maker, blend bananas.
  • In a small bowl, combine dark chocolate and 1 tsp of coconut oil. Microwave for 30 seconds and stir until well blended and completely melted.
  • In a separate bowl, combine 1 tsp coconut oil, 1 Tbsp coconut sugar and coconut milk. Microwave for 30 seconds and stir until well combined and creamy.
  • In a small skillet, melt remaining tsp of coconut oil. Add in almonds, coconut sugar and sea salt. Carefully roast these on low, stirring frequently to prevent burning. Cook for about 5 minutes and remove from heat.
  • In a glass or bowl, place scoops of bananas. Drizzle each serving with a little caramel and chocolate sauce. Sprinkle with roasted almonds and top with cherries!

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