This Banana Bread Sundae will quickly become a new favorite dessert! Warm, pan fried banana bread is layered with chilled vanilla bean ice cream and served alongside fresh banana slices. And to finish it’s all drizzled with rich caramel sauce and crunchy toasted pecan bits. It’s pure decadence in every bite!
What is the best way to upgrade and ice cream sundae? With a buttery pan fried slice of of warm banana bread!
This recipe is also an excellent way to use up leftover banana bread.
The pairing here is other worldly when you combine homemade toasted banana bread, rich and creamy vanilla ice cream, and sweet, deeply flavored caramel sauce (which can be salted caramel sauce if you prefer). And lets not forget the final touch of crunchy pecans for that nutty finish.
Odds are everyone will be savoring this dessert down to the last bite. This is that dessert you’ll want to whip up for all your favorite holidays and celebrations. I’d even recommend it for birthdays because this is such an new and exciting way to do cake!
Banana Bread Sundae Recipe Ingredients
- Banana bread: This recipe is my favorite and what I recommend using here. Bake it a day or two before you make these sundaes so it’s holds up well to pan frying. In a pinch you can use banana bread from the bakery.
- Butter: Unsalted butter is called for but salted would be fine too, it will just add a hint of salty flavor to the toasted banana bread.
- Vanilla ice cream: Vanilla bean ice cream makes these feel a little fancier, but if regular old fashioned vanilla is what you have that works great too. Coconut ice cream is an excellent option as well.
- Caramel sauce: Homemade caramel sauce is best but a store-bought jar will work fine also.
- Pecans: Chop and toast the pecans for extra flavor. Some grocery stores sell pre-toasted and chopped pecans (I buy them at Trader Joes) and this saves prep time.
- Bananas: We use a generous amount of banana slices in this recipe for true, fresh banana flavor throughout the dessert.
Toast banana bread in skillet: Melt 2 Tbsp butter in a 12-inch non-stick skillet over medium heat. Add banana bread slices and fry until golden brown and toasted on bottom about 1-2 minutes.
Add remaining 1 Tbsp butter (that’s cut into small pieces and placed around bread), turn banana bread slices and cook until golden brown on second side.
Plate banana bread with bananas: Transfer banana bread slices to shallow bowls along with banana slices on the side.
Top with ice cream and finishes: Top each warm piece of banana bread with one scoop of vanilla ice cream, drizzle with caramel sauce and sprinkle with toasted pecans.
Helpful Tips
- A great make ahead dessert: This is a great dessert to mostly prepped ahead since you actually want the banana bread to be made a day or two in advance. The caramel sauce can be made several weeks ahead even and stored in the fridge. The ice cream can also be scooped into individual portions ahead of time and stored in an airtight container in the freezer. And pecans can be chopped and toasted ahead of time as well.
- Monitor during pan frying: Keep a close eye on the banana bread as it pan fries so it doesn’t burn (similar to you do with grilled cheese). Preheat the pan before adding the banana bread and turn down the pan as needed while it cooks.
- Bananas at their prime: Use just ripe yellow bananas, not green or speckled brown for best flavor and texture. That way the sundae isn’t overly sweet if they are too ripe, and they have the optimal texture (vs. that of over under-ripe and overripe).
- Timing the dessert: Fry the banana bread just before serving so it’s nice and warm, it’s a key part of this dessert. Serve the assembled dessert right away, the ice cream will melt quickly.
Possible Variations
- Rum caramel: Use a rum infused caramel sauce.
- Caramelized bananas: Brûlée the banana slices. Sprinkle them with sugar and toast with a culinary torch.
- Fried bananas: If you want warm bananas pan fry them seperately with a little butter and sugar.
- Gluten free option: Make it gluten free with a gluten free banana bread, gluten free caramel sauce and gluten free ice cream.
- Coconut addition: Swap vanilla ice cream for coconut ice cream and also finish with unsweetened shredded coconut for a banana and coconut ice cream sundae.
- Fudge sauce: For extra decadence also include a chocolate sauce.
- Swap nuts: Try it with other types of nuts such as walnuts, peanuts, hazelnuts or sliced almonds.
More Recipes to Make with Bananas
Banana Bread Sundae
Warm, pan fried banana bread is layered with chilled vanilla bean ice cream and served alongside fresh banana slices. And to finish it’s all drizzled with rich caramel sauce and crunchy toasted pecan bits. It’s pure decadence in every bite!
Servings: 5
- 5 (3/4-inch slices) banana bread (day or two old)
- 3 Tbsp unsalted butter, cut into pieces, divided
- 5 scoops vanilla bean ice cream or coconut ice cream
- 1/2 cup caramel sauce, homemade or store-bought
- 1/2 cup chopped toasted pecans
- 3 medium bananas, sliced
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Melt 2 Tbsp butter in a 12-inch non-stick skillet over medium heat. Add banana bread slices and fry until golden brown and toasted on bottom about 1-2 minutes.
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Add remaining 1 Tbsp butter (that’s cut into small pieces and placed around bread), turn bread slices and cook until golden brown on second side.
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Transfer banana bread slices to shallow bowls and place banana slices on the side.
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Top each warm piece of pan fried banana bread with one scoop of vanilla ice cream, drizzle with caramel sauce and sprinkle with toasted pecans. Serve immediately.
Nutrition Facts
Banana Bread Sundae
Amount Per Serving
Calories 655
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Trans Fat 0.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 83mg28%
Sodium 381mg17%
Potassium 558mg16%
Carbohydrates 91g30%
Fiber 4g17%
Sugar 35g39%
Protein 8g16%
Vitamin A 972IU19%
Vitamin C 8mg10%
Calcium 126mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
