Banavalanche Recipe

Name: Banavalanche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint vanilla ice cream, softened; 1/2 cup chopped roasted salted peanuts, plus more for topping; 1/2 cup chopped peanut butter cups, plus more for topping; 1/2 cup chopped chocolate-covered peanuts, plus more for topping; 1/4 cup candy-coated peanut butter pieces, plus more for topping; 1/2 cup roughly chopped peanut butter cookies; 1 pint chocolate ice cream, softened; 1 14 -ounce can sweetened condensed milk; 3 ounces bittersweet chocolate, chopped; 3 tablespoons creamy peanut butter; 1/4 cup whole milk; 1 1/2 cups heavy cream; 1 tablespoon sugar; 4 to 6 bananas, split lengthwise; 1/3 cup shredded sweetened coconut, toasted

Servings: persons

1 pint vanilla ice cream, softened
1/2 cup chopped roasted salted peanuts, plus more for topping
1/2 cup chopped peanut butter cups, plus more for topping
1/2 cup chopped chocolate-covered peanuts, plus more for topping
1/4 cup candy-coated peanut butter pieces, plus more for topping
1/2 cup roughly chopped peanut butter cookies
1 pint chocolate ice cream, softened
1 14 -ounce can sweetened condensed milk
3 ounces bittersweet chocolate, chopped
3 tablespoons creamy peanut butter
1/4 cup whole milk
1 1/2 cups heavy cream
1 tablespoon sugar
4 to 6 bananas, split lengthwise
1/3 cup shredded sweetened coconut, toasted

1
Flavor the ice cream: Put the vanilla ice cream in a stand mixer; beat with the paddle attachment on low speed until smooth, about 30 seconds.
2
Add half each of the peanuts, peanut butter cups, chocolate-covered peanuts, peanut butter pieces and chopped cookies and mix until combined.
3
Transfer to a container.
4
Repeat with the chocolate ice cream and the remaining mix-ins; transfer to another container.
5
Cover both containers and freeze until the ice cream is firm, at least 2 hours.
6
Make the sauce: Combine the sweetened condensed milk, chocolate, peanut butter and whole milk in a saucepan.
7
Cook over low heat, whisking, until the chocolate melts and the sauce is smooth; keep warm.
8
Assemble the sundaes: Beat the heavy cream and sugar with a mixer until soft peaks form.
9
Arrange the bananas in shallow dishes.
10
Drizzle with some of the sauce.
11
Add a few scoops of the ice cream, then top with peanut butter cups, more sauce, whipped cream, peanuts, chocolate-covered peanuts, peanut butter pieces and coconut.
12
Photograph by James Wojcik

1534

kcal

Calories

109

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pint vanilla ice cream, softened, 1/2 cup chopped roasted salted peanuts, plus more for topping, 1/2 cup chopped peanut butter cups, plus more for topping, 1/2 cup chopped chocolate-covered peanuts, plus more for topping, and more.

Yes, Banavalanche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banavalanche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions