I’m not a fan of the usual banana split because raw bananas taste too—how do I say this?—healthy for a sundae surrounded by all that other sweet chaos. So I add a little love and caramelize the bananas, which transforms them into a richly textured miracle and brings a buttery taste not available in your garden-variety banana split.

　　

Ingredients

makes 4 sundaes

　　2 ripe bananas, peeled

　　3 tablespoons melted refined coconut oil or canola oil

　　1 tablespoon vegan sugar

　　1 pint vegan gluten-free vanilla ice cream, such as Coconut Bliss brand

　　1/2 cup Ricemellow Crème (see page 17)

　　1 cup Agave-Sweetened Chocolate Glaze (page 124)

　　1/3 cup sliced almonds (optional)

　　4 red cherries, pitted

　　

Step 1

Cut the bananas in half lengthwise and then into thirds crosswise. In a medium skillet, heat the coconut oil over medium heat until the oil is hot, about 45 seconds. Add the sugar and bananas and stir constantly with a wooden spoon, taking care not to break up the bananas, until they are browned.

　　

Step 2

Place 1 heaping scoop of ice cream in each of 4 dessert bowls. Divide the banana mixture among the bowls and spoon 2 tablespoons of the Ricemellow Crème over each. Drizzle each with 1/4 cup of the chocolate glaze. Scatter with the almonds, if using, and top with a cherry.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.