What happens when it’s a hot summer evening, everyone’s craving dessert and the bananas are going brown? The answer… this.
Yep. Move over, banana split. I have a new summer favorite. This sweet treat has everything going for it: ice cream and pie crust, grilled bananas and the option to be served in cute little dishes (note: ordinary bowls will work too but are far less fun to eat out of!).
The only problem is we don’t have a name for this. All we know is we produced no leftovers and the bowls were licked clean in five minutes.
The best part about this dessert was the recipe improvising and the fun I had in the kitchen making it with my boyfriend’s mom and sister. We were going to follow the recipe for a Carmelized Banana Ice Cream Pie, but due to the lack of certain ingredients and time, we modified the recipe significantly, making it our own creation.
- 1 quart (2 pints) ice cream, any flavor
- 2 cups of crushed Graham Crackers
- 1 stick of melted butter or margarine
- 3 medium bananas, unpeeled
- 1/4 cup coarsely chopped pecans
- 1/2 cup packed brown sugar
- 2 tbsp. butter or margarine
- 1/4 cup whipping cream or heavy cream
- 2 tsp. maple syrup
- 1/2 tsp. ground ginger (optional)
1. Start by making the Graham Cracker crust by crushing the crackers in a food processor or using a rolling pin and mixing in the melted butter. Divide the crumbs among the serving dishes, using your fingers or a wooden spoon to press the crumbs into each dish so it forms a mini pie crust.
2. Meanwhile, coat the grill rack with nonstick cooking spray. Preheat the grill to medium direct heat. Peel a 1-inch strip from each banana but do not remove the peel. Place the bananas on the grill and grill covered for 5 minutes. Grill 5 minutes longer (uncovered if you’re cooking the sauce on the grill surface *see below).
3. Inside, toast the pecans. Place the pecans in a foil pan and place directly on the *grill or use a medium saucepan on the side burner or just on the kitchen stove. Cook, stirring occasionally, for 2 minutes to lightly brown the pecans. Add brown sugar, butter, whipping cream or heavy cream, maple syrup, and ginger to the pecans.
4. Cook and stir the sauce with a wooden spoon until the sugar is dissolved and the mixture bubbles slightly.
5. Remove the sauce from the heat. Remove and discard the peels from the bananas and cut them bananas into pieces. Stir them into the hot sauce.
6. Add a scoop or two of your favorite ice cream to each dish. Coffee or chocolate flavors are a great combination.
7. Spoon the sauce over each serving.
The recipe serves 5. Just enough for this dessert-hungry group.
The fun, yummy and unique thing about this dessert is it has the elements of a pie and an ice cream sundae. There’s a crunchy pie crust foundation with a layer of ice cream in the middle, topped with a banana sauce. The warm sauce drizzled over the ice cream can be stirred into a soupy combination if that’s your fancy! In this recipe the sauce is really the star of the show, and it was certainly my favorite part. The Graham Cracker crumbs at the bottom were also a hit while the cool ice cream center made everybody happy. Our only regret was that we didn’t have more.
This dessert gets a gold star and we’ll be making it again for sure. It was satisfying, refreshing and used up the bananas that were going brown. Next time you find yourself with brown bananas on a hot summer night, I hope you whip this up. Better yet – grab some girlfriends to do it with you, because that was half the fun.
It may not have a name yet, but when my boyfriend asked, “What do we call this?” Our answer was a simple: “Delicious.”