Banana Split Sundae

Banana Split Sundae

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From: Diabetic Living Magazine

Homemade banana and peanut butter ice cream topped with chocolate syrup and peanuts make this sundae a dessert favorite.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 frozen, sliced overripe bananas (see Tip)
  • 2 tablespoons peanut butter
  • 1 tablespoon thawed frozen light whipped topping
  • 1 teaspoon sugar-free chocolate-flavor syrup
  • 1 teaspoon chopped peanuts
  • 1 maraschino cherry


  • Prep

  • Ready In

  1. In a food processor combine bananas and peanut butter. Cover and process until nearly smooth. Scoop into sundae dishes.
  2. Top each with whipped topping, sugar-free chocolate-flavor syrup, peanuts, and maraschino cherry. Serve immediately.
  • Tip: To freeze bananas, peel and slice very ripe bananas and arrange in a single layer on a large plate. Freeze at least 2 hours or until firm.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 166 calories; 6 g fat(2 g sat); 3 g fiber; 27 g carbohydrates; 3 g protein; 28 mcg folate; 0 mg cholesterol; 14 g sugars; 59 IU vitamin A; 8 mg vitamin C; 13 mg calcium; 1 mg iron; 60 mg sodium; 382 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ high-fat protein, 1½ fruit, ½ fat

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