A base of frozen bananas makes this decadent “ice cream” sundae almost healthy. The same can’t necessarily be said of the toppings, though!
To start, peel and chop 4 bananas and freeze. Transfer the banana pieces to a blender and puree until smooth, along with 2 to 3 tablespoons water.
We spooned the banana “ice cream” into bowls, then set up a buffet bar of toppings! Travis and Veronika chose from a mix of: chocolate rice cereal, non-dairy whipped cream, chocolate sauce, sprinkles, and maraschino cherries. Kids can pile on the works, or just pick their favorites.
If you want to stick with healthier toppings and the fresh fruit theme, try adding raspberries or other berries instead. Thanks to High Five magazine for this delicious idea!