Peanut Butter Banana Sundae Food

PEANUT BUTTER & BANANA SUNDAE

Steps:

• Drop one scoop of ice cream into a shallow bowl. Top with sliced banana and sprinkle with half of chocolate shavings and peanuts. Add second scoop of ice cream, garnish with remaining chocolate and peanuts and serve.

PEANUT BUTTER AND BANANA SUNDAES

Steps:

• 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.
• 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.)

PEANUT BUTTER BANANA SUNDAE PIE

Steps:

• Spoon half the ice cream into the pie shell.Spread 1/2 cup (125 mL) melted peanut butter over the ice cream and cover with half of sliced bananas.Freeze for 30 minutes.Take out of freezer and top with another layer of ice cream and sliced bananas.Drizzle with hot fudge topping and remaining melted peanut butter.Freeze for 4 hours or until time to serve.Take out 10 minutes before serving.

PEANUT BUTTER SUNDAES

Steps:

• Combine sugar and water in saucepan. Bring to boil and boil till sugar dissolves.
• Remove from heat and stir peanut butter into sugar mixture.
• Place mixture in a food processor or blender and blend on high till smooth.
• Pour cooled mixture over ice cream and sprinkle with nuts if desired.

PEANUT BUTTER AND STRAWBERRY SUNDAE

Steps:

• Combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream in a medium saucepan. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.
• Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them. Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).
• For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.