Grilled Banana Sundaes

Prep Time: 20 min

Inactive Time: 4 hr 40 min

Cook Time: 5 min

Total Time: 5 hr 5 min

Servings: 4


  • Banana "Nice" Cream:
  • 8 bananas, sliced
  • 6 tbsp almond milk
  • 1 tsp Filippo Berio Extra Virgin Olive Oil
  • 1 tsp vanilla extract
  • 1 tsp honey
  • Sundaes:
  • 3 tbsp light brown sugar (approx.)
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
  • 2 tbsp brandy
  • 1/4 cup granulated sugar
  • 4 ripe bananas
  • 6 oz good-quality vegan dark chocolate, melted
  • 1/3 cup toasted pecans or walnuts (optional)


    • Banana “Nice” Cream: Freeze banana slices in a single layer for 4 to 6 hours or until completely frozen.
    • In food processor or high-speed blender, mix frozen banana slices, almond milk, olive oil, vanilla, and honey until smooth and the consistency of soft-serve ice cream. Scrape into a metal bowl or small baking pan. Freeze for 30 to 40 minutes or until firm but still scoopable.
    • Sundaes: Preheat grill to low heat; grease grate well. In small saucepan, combine brown sugar, olive oil and brandy; heat just until sugar is melted. Remove from heat and keep warm.
    • Place granulated sugar in small plate. Peel ripe bananas; cut in half lengthwise, then cut in half horizontally (you should have 16 pieces). Brush each piece of fruit with olive oil on sliced sides; dip in sugar. Grill bananas for 45 to 90 seconds or until golden and slightly grill-marked.
    • Place 4 grilled banana pieces in each serving bowl; add a scoop of Banana “Nice” Cream. Top with brandy sauce; drizzle with chocolate. Sprinkle with brown sugar, and pecans (if using). Serve immediately.