Bananas Foster Sundae

For a more sophisticated dessert, add a tablespoon of banana liqueur or rum to the sauce just before serving.

Yield: 4 servings (serving size: 1/2 cup ice cream and 3 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 8.0g
  • Saturated fat: 4.3g
  • Protein: 3.6g
  • Carbohydrate: 49.1g
  • Cholesterol: 18mg
  • Iron: 0.5mg
  • Sodium: 109mg
  • Calories from fat: 25%
  • Fiber: 2.1g
  • Calcium: 129mg


  • 2 cups vanilla light ice cream, softened
  • 1 (1.4-ounce) chocolate-covered English toffee bar (such as Skor), chopped
  • 1 tablespoon butter
  • 1/3 cup packed light brown sugar
  • 2 tablespoons water
  • 1 medium banana, sliced
  • 1/4 teaspoon vanilla extract


  1. Combine ice cream and chopped toffee bar in a bowl; stir well, and freeze until firm.
  2. Meanwhile, melt butter in a medium nonstick skillet over medium heat. Stir in brown sugar and water. Cook 1 minute or until sugar dissolves and mixture begins to thicken, stirring constantly. Add banana and vanilla; cook 1 minute, stirring to coat banana. Serve banana sauce over ice cream.
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