Tropical Sundae with Guava Coulis and Banana Chips
- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 10 min
- Yield: 4 servings
Ingredients
Banana Chips:
Nonstick cooking spray, for spraying the parchment
2 bananas
About 1/4 teaspoon ground cinnamon
Sundaes:
1/2 cup guava jelly
1 tablespoon fresh lemon juice
Vanilla ice cream, for serving
Directions
- For the banana chips: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray.
- Slice the bananas crosswise into about 1/8-inch-thick slices. Arrange the slices on the prepared baking sheet in a single layer. Sprinkle lightly with the cinnamon. Bake, carefully turning once halfway through, until golden brown and crisp, about 2 hours. Cool completely.
- For the sundaes: Gently warm the guava jelly in a small saucepan with a splash of water to loosen. Stir in the lemon juice.
- Serve the ice cream in bowls and spoon the guava coulis on top. Sprinkle with the banana chips.
