Banana-Caramel Sundaes

Banana-Caramel Sundaes Recipe
Photo: Oxmoor House
Candy-coated almonds give this superfast, simple ice-cream sundae a little something extra special. For variety, try substituting your favorite sugared or candied nut for the almonds.


4 servings (serving size: 1 sundae)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes

Nutritional Information

Calories 320
Caloriesfromfat 0.0 %
Fat 5 g
Satfat 1.7 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 3.8 g
Carbohydrate 64.6 g
Fiber 2.6 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 155 mg
Calcium 90 mg


2 large bananas
1 1/3 cups vanilla low-fat ice cream
1/4 cup fat-free caramel topping (such as Smucker's)
1/3 cup chopped cinnamon-coated almonds


1. Cut each banana in half crosswise and then in half lengthwise to make 8 quarters. Place 2 banana quarters in each of 4 stemmed glasses or 4 individual serving bowls. Top each serving with 1/3 cup ice cream and 1 tablespoon caramel topping; sprinkle each serving with about 1 tablespoon almonds.



Choice ingredient:  Cinnamon-coated almonds are great to use for embellishing recipes that only need a few ingredients. Try them on desserts like ice-cream sundaes or as part of sweet-and-savory recipes such as salads. Look for the almonds either with the other nuts in your supermarket or near the produce section.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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