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).
Preheat the oven to 350. Combine the avocado, eggs, vanilla, yogurt and sugar in the food processor.
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.
Blend to a dark creamy batter.
Spread it in a well-greased pan and sprinkle the top with the salt and chips.
Bake about 20 minutes, until the center is set.
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.
Blend well. After about 20 seconds it will smooth out to something very much like soft-serve ice cream.
If you want it firmer return to the freezer for a few minutes. To dish put a fudge square on each plate.
Top each square with a large scoop of the banana peanut butter ice cream.