Recipe courtesy of Valerie Bertinelli

Tropical Sundae with Guava Coulis and Banana Chips

Name: Tropical Sundae with Guava Coulis and Banana Chips
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Cuisine: cuban
Ingredients: Nonstick cooking spray, for spraying the parchment; 2 bananas; About 1/4 teaspoon ground cinnamon; 1/2 cup guava jelly; 1 tablespoon fresh lemon juice; Vanilla ice cream, for serving

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Level: Easy

Total: 2 hr 30 min (includes cooling time)
Active: 10 min

Yield: 4 servings

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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.