Caramelized Pecan & Roasted Banana Ice Cream Float

Question: How do you feel about bananas?

If you don’t like ’em, this post is not for you…

If bananas sprinkled with brown sugar and topped with butter ain’t yo thang… This post is not for you.

If you have some sort of aversion to chopped, or chopping pecans… Move along… This post is not for you…

If you think vanilla bean ice cream is for the birds… Well… You get the idea… This ain’t your joint.

BUT…

BUT…

BUT…

If you love ripe bananas roasted in brown sugar and butter…

And you dig caramelized pecans…

And you have seen your reflection at the bottom of a carton of vanilla bean ice cream more times than you’ll admit out loud…

And the mere thought of seeing these things together in one glass has you all in a tizzy…

Then this float’s for you!

And you!!

And YOU!!

I did it… I.DID.IT! I roasted bananas and caramelized pecans. THEN! THEN I combined them with a lil’ club soda, more ice cream and drizzled some caramelized banana syrup on top. THEN I spooned my way to complete and utter bliss. Cause that’s how I roll…

I must warn you: This jammy is NOT going to be kind to your hips, let’s be for real. I know you want that slamming bikini body this summer, and you think eating one of these is not a good idea.

BUT…

I got you…

I.GOT.YOU.

May I suggest you partake in the deliciously sinful goodness of this ice cream float while riding your stationary bike, up hill setting, of course – Or between sets of P90X Ab Ripper?

Do it while you’re giving it your all on the elliptical. Use the cup holder to place your float, and in the middle of a particularly difficult set or what not…

Stop!

Spoon.Mouth.Happy…

Treat yourself…

Treat yourself well.

Come on, you deserve it…

Love,

Me…

: Roasted Banana & Caramelized Pecan Ice Cream Float

For the roasted bananas

• 3 ripe bananas
• 2 tablespoons brown sugar
• 1 tablespoon of butter, softened
• ¼ tsp. freshly grated nutmeg

For the caramelized pecans

• 2 ½ tablespoons butter
• ½ cup pecans, chopped
• ¼ cup of brown sugar
• ¼ tsp of vanilla extract

For the ice cream float

• 1 quart of vanilla ice cream
• 10 oz bottle of club soda
• Caramelized pecans
• Roasted bananas, mashed

1. Preheat your oven to 375 degrees Fahrenheit. In a baking sheet lined with parchment, line your bananas and sprinkle 2 sugar, nutmeg and butter over them. Roast bananas for about 20-25 minutes until soft and sugar and juices have somewhat caramelized. Remove from the oven, mash bananas and set aside to cool. Gather the caramelized syrup that has gathered in the baking sheet and place in a small bowl. Set that aside as well. If you’d like, you can add some of the syrup to the bananas as you are mashing them, but be sure to set aside some caramelized syrup for drizzling.
2. About 5 minutes before your bananas are done roasting, combine pecans, brown sugar, butter and vanilla extract in a small skillet. Cook over medium heat, stirring constantly until sugar has melted and pecans are coated and sticky, about 4-5 minutes. Remove from heat and set aside to cool slightly.

To assemble:

1. In a tall glass, combine about 1/3 cup of club soda and 1 ½ tablespoons (or more) of the roasted banana mixture. Stir until combined. Add 3-4 scoops of vanilla ice cream. Add roasted bananas and caramelized pecans. Top with 2 more scoops of ice cream, and more caramelized pecans. Drizzle with caramelized banana syrup. Grab a spoon… It’s ON!

Preparation time: 25 minute(s)

Cooking time: 25 minute(s)

 

Makes 4 floats

Number of servings (yield): 4