Ingredients
Banana Bread Base
- 5 (3/4-inch slices) banana bread (day or two old)
- 3 Tbsp unsalted butter (cut into pieces, divided)
Toppings
- 5 scoops vanilla bean ice cream (or coconut ice cream)
- 1/2 cup caramel sauce (homemade or store-bought)
- 1/2 cup chopped toasted pecans
- 3 medium bananas (sliced)
Instructions
- Heat Butter and Toast Banana Bread: Melt 2 tablespoons of unsalted butter in a 12-inch non-stick skillet over medium heat. Once melted, add the banana bread slices and fry them until the bottom side is golden brown and toasted, about 1 to 2 minutes.
- Flip and Cook Other Side: Add the remaining 1 tablespoon of butter by placing small pieces around the bread slices in the skillet. Turn the banana bread slices over carefully and cook until the second side is also golden brown and toasted.
- Prepare Serving Bowls: Transfer the warm banana bread slices to shallow bowls. Arrange the sliced bananas on the side to complement the bread.
- Assemble Sundaes: Top each warm banana bread slice with one scoop of vanilla bean ice cream. Drizzle caramel sauce generously over the ice cream and sprinkle with chopped toasted pecans for added texture and flavor. Serve immediately while warm and creamy.
Notes
- Using day-old banana bread is recommended as it holds together better when frying and toasts nicely.
- Butter can be substituted with a non-dairy alternative for a lactose-free version.
- For a vegan option, use coconut ice cream and dairy-free butter alternatives.
- Ensure the skillet is non-stick to prevent bread from sticking and tearing during frying.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Serve immediately to enjoy the contrast between warm bread and cold ice cream.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
