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If you love baking banana bread, this easy dessert will transform the way you enjoy it. Here, thick slices of chocolate-chip banana bread are topped with a scoop of vanilla ice cream, caramel sauce, toasted nuts, and chocolate sprinkles. To top it all off, brûléed banana slices add rich caramelized flavor for a creative twist on classic comfort food that feels over-the-top decadent.
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Ingredients
Chocolate Chip Banana Bread
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 large eggs, lightly beaten
1 1/2 cups mashed ripe bananas (about 5 medium)
1 cup granulated sugar
1/2 cup vegetable oil
2/3 cup semi-sweet chocolate, chopped
Brûléed Banana Slices
2 large bananas, sliced on an angle
1/4 cup turbinado or granulated sugar
Sundae
Directions
To make the banana bread, preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7 1/2×3 1/2×2-inch loaf pans; set aside.
In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the flour mixture; set aside.
In a medium bowl, combine eggs, banana, sugar, and oil.
Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped chocolate.
Spoon batter into prepared pan. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).
Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and cool completely on a wire rack.
To make the brûléed banana slices, just before serving, place banana slices on a parchment lined baking sheet. Sprinkle evenly with turbinado sugar. Using a kitchen torch on a medium flame, torch banana slices until sugar starts to melt and turn dark golden brown, about 10 to 15 seconds per slice.
Assemble the sundaes. In a sundae dish, add one slice of banana bread and a scoop of vanilla ice cream. Drizzle with caramel sauce. Top with a few brûléed banana slices, toasted nuts, and chocolate sprinkles.
Credits
Recipe developed by Barrett Heald.
