Banana Split Decision: Warm Cocoa-Peanut Sundaes

Grab this

• 4 medium ripe but firm bananas, about 480 g peeled weight
• 1 tablespoon neutral oil, such as canola oil
• 2 tablespoons (40 g) pure maple syrup, divided
• 1/2 teaspoon ground cinnamon
• 2 tablespoons (32 g) smooth unsweetened peanut butter
• 1 tablespoon (5 g) unsweetened cocoa powder
• 1/4 cup (60 ml) unsweetened oat milk
• 240 g vegan vanilla ice cream, about 4 small scoops; check that it contains no dairy, egg or honey
• 20 g unsalted roasted peanuts, roughly chopped

Do this

1. Make the sauce first: warm the oat milk in a small saucepan over low heat until steaming, not boiling. Remove from the heat and whisk in the peanut butter, cocoa powder and 1 tablespoon of the maple syrup until smooth. Set aside; if it thickens before serving, stir in a teaspoon of warm water.
2. Peel the bananas and halve each lengthwise. Pat the cut surfaces gently with a clean kitchen towel so they brown more easily.
3. Heat half the oil in a large non-stick skillet over medium heat. Add four banana halves cut-side down, leaving space between them. Cook undisturbed for 2-3 minutes, until golden underneath, then carefully turn with a spatula and cook for 30-60 seconds. Transfer to a plate. Repeat with the remaining oil and banana halves, reducing the heat if they brown too quickly.
4. Turn the heat to low. Drizzle the cooked bananas with the remaining 1 tablespoon maple syrup and sprinkle with the cinnamon. If the skillet is large enough, return the bananas briefly and turn gently for 15-20 seconds; otherwise brush them with the syrup and cinnamon on the plate. Avoid letting the syrup burn.
5. Place two warm banana halves in each of four shallow bowls. Add one 60 g scoop of vegan vanilla ice cream to each bowl, divide the cocoa-peanut sauce among them and sprinkle with the chopped peanuts. Serve immediately while the bananas are warm and the ice cream is still firm.