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Tropical Sundae with Guava Coulis and Banana Chips

  • Level: Easy
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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Banana Chips:

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


  1. 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.
  2. 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.
  3. For the sundaes: Gently warm the guava jelly in a small saucepan with a splash of water to loosen. Stir in the lemon juice.
  4. Serve the ice cream in bowls and spoon the guava coulis on top. Sprinkle with the banana chips.

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