Ingredients
- FOR ICE CREAM ———————————
- 1 recipe vanilla dipping sauce (see recipe)
- FOR CAKES ———————————
- Nonstick cooking spray
- 1 heaping cup mashed ripe bananas
- Scant 2⁄3 cup granulated sugar
- 1⁄3 cup light olive oil
- 1 tablespoon arrowroot powder
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- FOR CARAMEL ———————————
- 2 tablespoons non dairy butter
- ½ cup packed brown sugar
- Pinch of fine sea salt
- 1 tablespoon dark rum
- ¼ cup plus 1 tablespoon unsweetened plain non dairy creamer, divided
- 2 teaspoons cornstarch
Instructions
- To make the ice cream: Freeze the tub of your ice cream maker for at least 24 hours. Place the vanilla sauce in the fro-zen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place ice cream in the freezer while preparing the cakes and caramel.
- To make the cakes : Preheat the oven to 350°F. Lightly coat two 5 ¾ x 3-inch loaf pans with spray.
- Combine the bananas, sugar, oil, arrowroot, and vanilla in a large bowl. Sift and combine the flour, baking powder, and salt in another bowl. Add on top of the wet ingredients, and stir until just combined. Divide between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean. Carefully remove the loaves from the pans and let cool completely on a wire rack.
- To make the caramel : Combine the butter, sugar, salt, rum, and ¼ cup creamer in a medium-size saucepan and cook over medium-high heat until the sugar dissolves, about 3 minutes. Combine the remaining 1 tablespoon creamer with the cornstarch, stirring to form a paste. Add the paste to the syrup and cook just until slightly thickened, about 1 minute. Remove from the heat and keep warm.
- When ready to assemble, let the ice cream sit at room temperature for about 15 minutes to soften. Cut both mini loaves into 8 slices. Place a mini-scoop (about 3 tablespoons) ice cream on top. Drizzle warm caramel sauce over all. Top with another slice of cake. If you prefer, serve open-faced and double the ice cream and caramel fun.