Easy Banana Brownie Sundaes
You know those days? The ones where the world feels a little too heavy, and all you crave is something sweet, something comforting, something that feels like a warm hug from the inside out? This is it. This is my go-to, my secret weapon, my absolute favorite way to turn a regular afternoon into something truly special. I’m talking about banana brownie sundaes, and let me tell you, they’re not just a dessert; they’re an experience. Forget your average ice cream sundae or a plain slice of brownies. This is where those two beloved treats collide in the most glorious way imaginable. It’s the kind of thing that makes my kitchen smell like pure magic, and trust me, the aroma alone is enough to get everyone’s attention. My kids practically have a sixth sense for when these are in the works – their little feet come running before the oven even beeps!
What are banana brownie sunflowers?
So, what exactly are banana brownie sundaes? Imagine this: a rich, fudgy brownie, still slightly warm from the oven, acting as the perfect sturdy base. Then, we pile on generous scoops of your favorite ice cream – usually vanilla bean for me, but feel free to get creative! But here’s where the real magic happens: thinly sliced, caramelized bananas. We’re talking bananas that have been gently cooked until they’re soft, sweet, and slightly sticky. They add this incredible moistness and a mellow sweetness that just sings against the chocolatey depth of the brownie and the creamy coolness of the ice cream. It’s not just a dessert; it’s a layered masterpiece of textures and flavors. Think of it as the ultimate indulgence, a symphony of sweet, chocolatey, and fruity notes that come together to create something truly unforgettable. It’s the kind of dessert that feels fancy enough for guests but is honestly so simple, you can whip it up on a Tuesday night when everyone needs a little pick-me-up.
Why you’ll love this recipe?
There are so many reasons why this recipe has earned a permanent spot in my recipe rotation. First off, the flavor combination is just divine. The deep, dark chocolate of the brownie is the perfect canvas for the sweet, almost caramel-like flavor of the cooked bananas. When you get a bite that has all three – brownie, ice cream, and banana – it’s like a little piece of heaven. It’s an explosion of familiar flavors but presented in a way that feels brand new and exciting. And let’s talk about simplicity. Honestly, this is surprisingly easy to pull off. The brownies themselves are straightforward, and the bananas just need a quick sauté. It’s not a complicated multi-step process that requires professional pastry chef skills. It’s genuinely achievable for any home cook, even on a weeknight when you’re short on time and energy. Plus, it’s wonderfully cost-effective. Brownies are typically made with pantry staples, bananas are budget-friendly, and a tub of ice cream is always a good investment. You get a seriously impressive dessert without breaking the bank. What I love most, though, is its versatility. You can customize this endlessly! Don’t love vanilla ice cream? Try chocolate, strawberry, or even a salted caramel. Want to add some crunch? Sprinkle on some chopped nuts or chocolate chips. You can even play with the brownie recipe itself – add some espresso powder for a mocha kick, or a swirl of peanut butter. It’s a recipe that truly adapts to your tastes and what you have on hand, making it a true lifesaver for impromptu dessert cravings or when you need to impress without the stress. It’s the kind of dessert that makes people think you spent hours in the kitchen, when in reality, you’ve just followed a few simple, joyful steps.
How do I make banana brownie sauce?
Quick Overview
This is a three-part wonder, but don’t let that intimidate you! We’ll start by whipping up a batch of my favorite fudgy brownies – they’re rich, decadent, and incredibly easy. While those are baking, we’ll quickly caramelize some ripe bananas until they’re soft and wonderfully sweet. The final act is assembling the sundaes, layering warm brownie pieces with creamy ice cream and those glorious cooked bananas. The beauty of this method is that you can prep the brownie batter ahead of time, and even bake them earlier in the day. Then, when dessert time rolls around, it’s just a matter of warming the brownies slightly, sautéing the bananas, and assembling your masterpieces. It’s a stress-free way to create a show-stopping dessert that always hits the spot.
Ingredients
For the Main Batter:
This is my go-to brownie base – it’s never cakey, always fudgy, and has a deep chocolate flavor that’s just perfect. You’ll need:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed gives a richer color and flavor, but natural works too!)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark, your preference!)
For the butter, I always use good quality unsalted butter. It really makes a difference in the richness. And for the flour, make sure you measure it correctly by spooning it into the cup and leveling it off; too much flour and you’ll lose that fudgy texture. The chocolate chips are crucial – don’t skimp here! They melt into gooey pockets that are pure bliss.
For the Filling:
This is where the banana magic happens. You’ll want:
- 3-4 ripe to slightly overripe bananas
- 2 tablespoons unsalted butter
- 1-2 tablespoons brown sugar (adjust to your sweetness preference)
- A pinch of cinnamon (optional, but I love it!)
The riper the bananas, the sweeter and more caramelized they’ll get. Overripe bananas are perfect for this because they have more natural sugars. I usually use bananas that have a few brown spots but aren’t completely mushy. The brown sugar helps create that lovely caramelization, and a tiny pinch of cinnamon just enhances the warmth of the flavor.
For the Glaze:
This is entirely optional, but if you want that extra layer of decadence, you can add a simple glaze.
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream (just enough to reach desired consistency)
- 1/2 teaspoon vanilla extract
You can also add a tablespoon of cocoa powder to this for a chocolate glaze, or even a splash of coffee liqueur for an adult twist. The key is to get it to a drizzling consistency – not too thick, not too thin.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get the oven ready. Preheat it to 350°F (175°C). While the oven is warming up, grease and flour an 8×8 inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides. This makes it super easy to lift the brownies out later. I find greasing and then lightly flouring gives the best crust on the edges, and the parchment paper is a lifesaver for clean removal. Make sure you get into all the corners!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking them together well ensures that the leavening agent and salt are evenly distributed throughout the batter, which is super important for consistent texture. If you don’t mix them well, you might get pockets of salty bits or uneven rising. Give it a good whisk until everything looks uniform.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. You want the mixture to be smooth and slightly glossy. This is the base of our rich brownie batter, so taking a moment here to get it right will pay off!
Step 4: Combine
Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing develops the gluten in the flour, which can lead to tough brownies. Stop as soon as you don’t see any more dry streaks of flour. Then, gently fold in the chocolate chips. I like to save a few to press on top before baking for extra chocolatey goodness.
Step 5: Prepare Filling
While your brownie batter is ready to go, let’s get those bananas ready. Peel and slice the bananas into about 1/4-inch thick rounds. In a skillet over medium heat, melt the 2 tablespoons of butter. Add the banana slices and sprinkle with the brown sugar and cinnamon (if using). Cook for about 2-3 minutes per side, until the bananas are softened and lightly caramelized. You don’t want them to turn to mush, just get tender and slightly golden. They’ll smell amazing!
Step 6: Layer & Swirl
Pour the brownie batter into your prepared baking pan and spread it evenly. Now, here’s a fun part: arrange about half of your caramelized banana slices over the top of the brownie batter. You can then gently swirl them in with a knife or skewer for a marbled effect. Don’t over-swirl, you still want distinct layers of brownie and banana goodness. You can add the remaining banana slices on top if you like, or save some to layer into the sundaes later. I often do both!
Step 7: Bake
Bake in your preheated oven for 25-30 minutes. The edges should be set, and a toothpick inserted into the center should come out with moist crumbs attached, not wet batter. This is key for that perfect fudgy texture. If it comes out completely clean, they might be slightly overbaked. Ovens can vary, so start checking around the 25-minute mark. I always err on the side of slightly underbaked for maximum fudginess.
Step 8: Cool & Glaze
Let the brownies cool in the pan on a wire rack for at least 20-30 minutes. This is really important for them to set up properly. While they’re cooling, you can whip up the glaze if you’re using one. Whisk the powdered sugar, 1 tablespoon of milk or cream, and vanilla extract together. Add more milk, a teaspoon at a time, until you reach a pourable but not too thin consistency. Drizzle this over the slightly cooled brownies. They’ll look so professional!
Step 9: Slice & Serve
Once the brownies have cooled sufficiently (you can serve them slightly warm or at room temperature), cut them into squares. To assemble your banana brownie sundaes, place a warm brownie square in a bowl. Top with a generous scoop (or two!) of vanilla ice cream. Then, pile on more of those delicious caramelized banana slices. You can add a drizzle of extra caramel sauce or some whipped cream if you’re feeling extra decadent. Serve immediately and prepare for happy sighs!
What to Serve It With
These banana brownie sundaes are so spectacular on their own, but they pair wonderfully with a variety of things, depending on the occasion. For a leisurely breakfast (yes, I sometimes indulge!), I love serving a smaller piece of the brownie with a dollop of yogurt and a few fresh berries. The richness of the brownie is surprisingly satisfying with the tartness of the berries. For a more elegant brunch spread, I’ll cut the brownies into smaller, bite-sized squares and serve them alongside fresh fruit platters and maybe some mini muffins. They add a touch of indulgence that feels special without being overly heavy. As a show-stopping dessert after dinner, you really can’t go wrong with the classic sundae assembly, perhaps with a good quality coffee or a rich dessert wine on the side. And for those cozy, no-reason-to-celebrate-but-why-not nights? This is it. I often just grab a fork, a bowl, and dig in straight from the pan (after it’s cooled a bit, of course!) while watching a movie. My family loves having these with hot chocolate on a chilly evening; the warmth of the drink and the richness of the sundae are just pure comfort. Some tried and true combinations include a sprinkle of toasted pecans for crunch, a swirl of hot fudge sauce for ultimate decadence, or even a dusting of powdered sugar for a simpler, elegant finish. It’s a dessert that truly adapts to your mood and your company.
Top Tips for Perfecting Your Banana Brownie Sundaes
After making these more times than I can count, I’ve picked up a few tricks that I swear by. For the bananas, using ones that are ripe but not mushy is key. If they’re too green, they won’t caramelize well, and if they’re too brown and soft, they can get a bit too mushy when cooked. When you’re sautéing them, don’t be tempted to stir them constantly. Let them sit for a couple of minutes on each side to develop that lovely caramelization. For the brownie batter, the biggest mistake people make is overmixing. Once you add the flour, mix until you *just* don’t see any dry bits. Seriously, resist the urge to keep stirring! Overmixing leads to tough brownies, and we want them fudgy and tender. When it comes to swirling, less is often more. You want to see distinct ribbons of banana in the brownie, not a muddy mess. Just a few gentle passes with a knife are enough. If you’re feeling adventurous with ingredient swaps, I’ve tested using almond milk in the brownie batter once when I ran out of regular milk, and surprisingly, it made them even creamier! For baking, always trust your toothpick test for doneness. A few moist crumbs are perfect; wet batter means they aren’t ready, and a completely clean toothpick means they might be a tad overbaked. I’ve found that placing the pan on the middle rack of the oven ensures even baking. If you want to mix things up with the glaze, try adding a teaspoon of instant espresso powder for a mocha glaze, or even a bit of orange zest for a citrusy hint. It’s amazing how small additions can change the whole flavor profile. And one last tip I learned the hard way: make sure your ice cream is well-frozen. A slightly softened ice cream will melt too quickly, and you want those lovely, distinct scoops sitting atop your warm brownie.
Storing and Reheating Tips
Let’s talk about what happens if you manage to have leftovers (which, honestly, is rare in my house!). If you have leftover brownies, they’re best stored at room temperature in an airtight container for about 3-4 days. They tend to dry out if left uncovered. If you’ve already assembled the sundaes with ice cream, well, those are best eaten immediately! However, if you want to prep ahead, you can bake and cool the brownies completely, then store them at room temperature. The caramelized bananas are also best made fresh, but you could store them in an airtight container in the fridge for a day, and gently rewarm them in a skillet or microwave before serving. For longer storage, the cooled brownies freeze beautifully. Wrap them tightly in plastic wrap, then in aluminum foil, and they’ll keep their quality for up to 2-3 months. Thaw them overnight at room temperature or gently reheat them in a low oven. When it comes to the glaze, it’s always best to add it just before serving or to cooled brownies. If you glaze and then store them, the glaze can sometimes get a bit sticky or weep, especially in humid conditions. For refrigerated brownies, they’ll last about a week in an airtight container. Just a quick pop in the microwave (about 10-15 seconds per square) can bring them back to that lovely warm, fudgy state, perfect for a late-night craving or a quick afternoon treat. The key to keeping them moist is ensuring they are well-sealed, whether at room temp, in the fridge, or in the freezer.
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate banana brownie sundaes! This recipe is more than just a dessert; it’s a feeling. It’s that sense of pure comfort, that little bit of indulgence that makes a tough day better, or a good day even more memorable. It’s the recipe I turn to when I want to create something that feels special but doesn’t require a whole lot of fuss. The combination of warm, fudgy brownie, cool, creamy ice cream, and those sweet, soft caramelized bananas is simply irresistible. It’s a classic for a reason, and I genuinely believe this version elevates it to something truly spectacular. If you’re a fan of brownies and you love bananas, you absolutely must give this a try. It’s the kind of dessert that brings smiles to faces and makes everyone feel a little bit happier. For those who love this kind of rich, comforting dessert, you might also enjoy my Double Chocolate Fudge Cake or my Classic Gooey Butter Cake recipes – they’re also big family favorites! I truly can’t wait to hear how your banana brownie sundaes turn out. Please, leave a comment below and let me know your favorite ice cream flavor to pair with it, or any fun twists you tried! Happy baking, and even happier eating!
Banana Brownie Sundaes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish, or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan.
- While the brownies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Stir in the strawberry jam until well combined.
- Gradually add the powdered sugar, alternating with the milk, beating until the frosting is smooth and spreadable. Add a drop of red food coloring if desired for a pink hue.
- Once the brownies are completely cooled, spread the strawberry cream cheese frosting evenly over the top.
- Cut the brownies into squares. Top each square with sliced bananas, a dollop of whipped cream, chopped walnuts, and a maraschino cherry, if desired, to create your sundae.
