Ice Cream Sundaes with Bananas & Ganache

  • Banana Ganache Sundaes

    This sundae doesn’t look very original but trust me- the addition of ganache blasts it into another stratosphere.  (I firmly believe that ganache makes everything better, including cakes, cookies, dry skin, hurt feelings and other emotions conveniently stuffed down by food.)

    I didn’t make the ice cream (I’ve never made ice cream- and now that I type that I feel a little bit embarrassed to admit it, because I try to present myself like I know what I’m doing.  Please don’t judge me too harshly.)… but I do have a recommendation on the best ice cream ever:  Talenti.  (They sent me coupons for free ice cream a few years ago with the hopes that I, along with 7,000 other food bloggers, would say nice things about them- and I did [in this post about the 5-Layer Oreo Ice Cream Brownie Pie that I totally forgot about until now], and now I’m saying nice things without even getting a free tub or two.  [For the record, when I get stuff sent to me in the mail to ‘mention’, I only do so if I really like the product.  Just so we’re clear on my ethical boundaries.  I’m no product whore.])

    The Husband, eating a bowl of mint chocolate ice cream on the couch the other night, put it best:
    “Talenti doesn’t f*ck around.”

    Yeah, well, try pairing a couple of scoops of their double dark chocolate with a few slices of banana and a generous amount of ganache, and whipped cream, and honey-roasted peanuts, and you’ll promptly announced that this sundae doesn’t f*ck around either.

    Adapted from one of my 650 ganache recipes…


    1 cup heavy whipping cream

    1 cup semisweet, bittersweet or dark chocolate chips/ chunks


    1 cup heavy whipping cream

    2 tablespoons confectioners’ sugar

    1/2 teaspoon vanilla


    Ice cream (duh)

    Bananas, ripe and sliced

    Honey roasted peanuts (or other toasted nut)

    Other (see Tips below for ideas)

    1. GANACHE TOPPING: In a small saucepan, bring whipping cream just to boiling over medium-high heat.  Remove from heat and add chocolate chips (do not stir).  Let stand 5 minutes, then whisk until smooth.  Cool to room temperature.
    2. WHIPPED CREAM:  Beat ingredients on high with electric beater until medium peaks form when beaters lift out of cream.  Keep refrigerated.
    3. Spoon 2 tablespoons of room-temperature ganache into bottoms of serving bowls.  Scoop heaping spoonfuls of ice cream into bowl, then spoon ganache over top.  Spoon whipped cream over top, then sprinkle honey-roasted peanuts over top of dish.  Serve immediately.


    • You might have some ganache leftover for you to eat on your own- you can thank me for that.
    • Heat the ganache up a bit before serving with the ice cream.  You’ve gotta move quickly because the ice cream will melt, but you’ll figure it out.
    • The ganache will firm up in the fridge (where you need to store it), but it will melt nicely with a quick jolt in the microwave.
    • Use whatever your favorite ice cream is… I like the combo of vanilla and chocolate.
    • Want more ideas?  Sprinkle chocolate chips, dried cranberries, coconut, chopped up chocolate bars, candy, colored sprinkles, sugary cereal (like Cocoa Puffs or Lucky Charms), whatever you’d like over top.  Marshmallows.  Toasted nuts.  Candied ginger.  OMG, there’s no end to this.
    • Enjoy!


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    July 9th, 2016 | More Sweets Please | No Comments | Tags: ,

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