Nutty coconut banana ice cream sundaes are a tropical twist on the classic New Orleans dessert, Bananas Foster. Layers of caramelized bananas, shredded toasted coconut, and crunchy macadamia nuts make this dessert a tropical sweet treat!
I first tasted this dessert about 25 years ago at a small French restaurant run by a Vietnamese. They called this dessert, “Bananas Caribbean”. (This post contains affiliate links)
Very similar to Bananas Foster, this delicious dessert is loaded with bananas that are caramelized with butter, brown sugar and rum.
The addition of toasted coconut and macadamia nuts gives it a tropical twist. It’s dead easy to make, and is a great dinner party dessert. But don’t wait for a party, because you can have it tonight!
Cooking tips for assembling these nutty coconut banana ice cream sundaes:
Use firm, but ripe, bananas; about 1 small banana per person.
Sauté the bananas in a little brown sugar and butter. Next, add a bit of rum, and pour the caramelized bananas over vanilla ice cream. I always have vanilla bean ice cream on hand for quick, last minute desserts.
Top the ice cream sundaes with lightly toasted coconut and chopped toasted macadamia nuts.
I hope you enjoy these nutty coconut banana ice cream sundaes! Here’s the recipe:
- 1/2 of a ripe banana per person approximately
- 1.5 Tablespoons brown sugar
- 1 1/2 Tablespoons unsalted butter
- 1 1/2- 2 Tablespoons rum
- Toasted coconut
- Chopped toasted macadamia nuts optional
- Melt the butter and brown sugar in a sauce pan over a medium heat.
- Add the sliced bananas and cook a couple of minutes until everything is carmelized and bubbly.
- Add the rum and cook another minute or two.
- Spoon over vanilla bean ice cream.
- Top with toasted coconut and chopped toasted macadamia nuts
Some of the items used in this post are available here at no additional cost to you.
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