Sticky Toffee Banana Sundae

By Julie Van Rosendaal on October 31, 2018



2 tbsp (30 ml) butter
2–3 bananas
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) maple or Roger’s Golden syrup
pinch salt
vanilla or coconut ice cream, for serving
2 shortbread cookies, Digestive biscuits or graham crackers, crumbled


Heat the butter in a skillet and slice in the bananas—crosswise or lengthwise. Cook for 2 minutes, or until they start to turn golden. Sprinkle with brown sugar, drizzle with syrup and gently stir to dissolve the sugar and warm the caramel without breaking up the bananas. Remove from heat.

Top with a scoop of ice cream, a drizzle of the sauce from the pan and some crumbled cookies.

Serves 6.

By Julie Van Rosendaal| October 31, 2018

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