Caramelized Bananas With Ice Cream

The boys love desserts, and we’ve tried all kinds of cakes, cookies, and crumbles. But last night, we made something so delicious (and easy!), we know it will become a new classic: caramelized bananas from the beautiful new cookbook, Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations.

“This dessert — an ode to Bananas Foster, minus the rum – couldn’t be simpler,” says Sanaë Lemoine, the co-author, along with Olga Massov. “It results in the most satisfying combination of warm, caramelized bananas and cold ice cream.” Here’s how to make it…

Recipe: Caramelized Bananas With Ice Cream
From Hot Sheet
Serves 4

“Make sure to choose bananas that are just ripe but not too ripe, otherwise they won’t hold their shape,” says Sanaë. “The flaky salt brings this dessert together — please do not skip it!”

You’ll need:
2 tablespoons coconut oil or ghee, melted, divided
4 not-too-ripe bananas, peeled
2 tablespoons dark brown sugar
4 scoops vanilla ice cream
Flaky sea salt, such as Maldon, for sprinkling

Position a rack in the middle of the oven and preheat to 425°F (220°C). Line a half-sheet pan with parchment paper. Brush the parchment with 1 tablespoon of the oil.

Using a sharp knife, cut the bananas in half crosswise, then split the banana halves lengthwise.

Gently rub the bananas all over with the brown sugar. Place on the prepared sheet pan, cut side down. Brush the tops of the bananas with the remaining 1 tablespoon oil.

Roast for 10 to 15 minutes, rotating the pan front to back halfway through, or until the sugar is bubbling around the edges and a shade darker. (The bananas should still hold their shape and not look collapsed; start checking at 10 minutes.)

Allow to cool for 5 minutes on the sheet. Using a thin metal spatula or a small offset spatula, gently transfer the banana slices to four small plates. (The bananas along the edges of the sheet pan will be more caramelized — make sure everyone gets one of those — though the middle ones are also delicious.) Immediately top each plate of bananas with a scoop of ice cream and sprinkle with a generous pinch of flaky sea salt.

Thoughts? Will you make this? The cookbook features all sheet-pan recipes, including spiced yogurt chicken, ritzy fish and chips, quesadilla for a crowd, cauliflower steaks, halloumi kebabs, and “make someone happy” cake. So good, I’m excited to try more.

P.S. Magical banana ice cream, and chocolate banana bread that tastes better than cake.

(From HOT SHEET by Olga Massov and Sanaë Lemoine. Copyright © 2024 Olga Massov and Sanaë Lemoine. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.)