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by Heather Harris Brady

A healthy sundae – whaaaa? Yes, maybe you just can have it all.

Again, I apologize for these photos. This time my camera battery charger disappeared, so please bear with me until my new one gets here. Here’s something to sweeten the deal, a light, healthy (mostly!), and refreshing but chocolately summer dessert. On the bottom we have a nice fudgy brownie square and on top – banana peanut butter ice cream.

Sounds normal enough right? Well hold on to your retro avocado-colored appliances because things are about to get weird. These brownies are made with an avocado (no other added fat) and only 1/3 c. of sugar. The ice cream – no added sugar or cream. I’m calling these fudge squares instead of brownies, because they are somewhere in between fudge and a brownie. It’s nice if you can do a little prep work the day before – put the banana slices in the freezer, make the brownies and refrigerate them.

Banana Peanut Butter Ice Cream, Makes four 1 c. servings

  • Two large bananas
  • 1/3 c. natural peanut butter (the only ingredient should be peanuts)
  • 1-1/2 t. lemon juice

Fudge Squares, Makes nine 3″ squares

  • One large Haas avocado
  • Two eggs
  • 2 t. vanilla
  • 1/3 c. granulated sugar
  • 1/2 c. dark cocoa
  • 3 oz. melted dark chocolate
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 c. greek yogurt
  • 1/3 c. unbleached flour (can use gluten-free)
  • Kosher salt and mini chocolate chips for sprinkling the top

Slice the bananas onto waxed paper and put them in the freezer until completely solid (preferably overnight).

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Preheat the oven to 350. Combine the avocado, eggs, vanilla, yogurt and sugar in the food processor.

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Blend well.

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Scrape down the bowl and add the rest of the ingredients. Or be a rebel like I am and scrape it down after you put the dry ingredients in.

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Blend to a dark creamy batter.

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Spread it in a well-greased pan and sprinkle the top with the salt and chips.

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Bake about 20 minutes, until the center is set.

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Let cool, preferably refrigerate overnight. When you’re ready to serve, combine the banana slices in the food processor with the peanut butter and lemon juice.

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Blend well. After about 20 seconds it will smooth out to something very much like soft-serve ice cream.

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If you want it firmer return to the freezer for a few minutes. To dish put a fudge square on each plate.

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Top each square with a large scoop of the banana peanut butter ice cream.

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Serve immediately.


Two years ago: Strawberry Shortcake
One year ago: Thousand Island Dressing

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