Fluffer S'mutter Dirty S'mores Sundaes
makes 4 extremely large sundaes, which should probably feed 8
8 slices of banana bread, toasted or grilled
1 cup creamy peanut butter
4 scoops each of chocolate, vanilla, and peanut butter ice creams
1 large banana, cut into ⅛-inch slices and sauteed in butter and sprinkled with brown sugar
8-12 large marshmallows, burnt over a flame (I used a burner on my gas stove)
½ cup dark chocolate fudge sauce
Spread 2 tablespoons peanut butter on one side of each slice of toasted banana bread. Place two toasted banana bread slices against opposite sides of each bowl, kind of like a banana bread taco.
Place one scoop each of chocolate, vanilla, and peanut butter ice creams between banana bread slices in each bowl.
Add 4-5 slices caramelized bananas and 2 burnt marshmallows to each bowl. Drizzle each bowl with dark chocolate fudge sauce.
RECIPE SUGESSTIONS, TIPS, and SHOPPING RESOURCES
- Banana Bread. There are several recipes for banana bread on this blog, but my current favorite is The Ultimate Banana Bread Recipe aka The Most Unnecessarily Complicated Banana Bread Recipe in the World. The recipe might be a little too much effort for something that is going to be part of a larger dessert with so much other "stuff" in it, but its'a good opportunity to try the recipe out! Otherwise, literally ANY banana bread works here.
- Peanut Butter. Use any creamy peanut butter that's not "natural," which is usually great for most purposes, but in a dessert, just get the peanut butter that has sweetness added to it. I like Justin's nut butters.
- Ice Cream. Don't bother using ice cream that's too fancy, i.e. upwards of $10 a pint. You just need a few scoops of good chocolate, good vanilla, and any kind of ice cream that has some form of peanut butter. Ben & Jerry's has a Peanut Butter Cup ice cream and Tillamook has a Double Peanut Butter flavor. Both brands are available in most grocery stores.
- Caramelized Bananas: Melt 2 tablespoons butter in a skillet over medium heat. Add sliced bananas and 1 tablespoon brown sugar. Cook until golden and syrupy, stirring often to keep from burning, about 7 minutes.