Peanut Butter and Banana SundaesRomulo Yanes
Even die-hard chocolate lovers won't miss the hot fudge in these sensational sundaes.
Cooks' note:
Sauce keeps, cooled completely, uncovered, then chilled in an airtight container up to 1 week. Reheat before using.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
1 2/3 cups half-and-half
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
3/4 cup creamy peanut butter (not natural)
1 1/2 pt premium vanilla ice cream
2 firm-ripe bananas, cut crosswise into 1/4-inch-thick slices
Garnish: coarsely chopped chocolate toffee candy such as a Heath bar
Preparation
Step 1
Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
Step 2
Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)
