I debated so long on what the title of this recipe should be. It is a mouth.full. And then some.
Let’s break it down real quick:
Banana pound cake.
Homemade caramel sauce.
Chocolate ice cream.
There, that is way easier to understand!
It is the little things in life, I’m convinced. Sometimes I forget to count the things that make my day. When I take the time to do so, I remember how blessed I really am!
Playing on a club team that won Regionals. That was some of the best and most exciting volleyball I’ve ever been part of before.
Coming home from a trip to KC last Thursday through Sunday (that included Regionals.) Being back in my own kitchen = bliss.
Drinking dairy free smoothies. You can’t find those at McDonalds!
Getting to run a couple miles in lovely weather. My ideal weather is cool, but not cold or windy, with clear skies and sunshine. It was a treat this last evening!
Making up my grade on an English testimony essay. Knowing I had spent time editing and changing it had paid off was very rewarding.
Mom taking my siblings out to Baskin Robbins and buying me two pints of dairy free chocolate ice cream.
I had never heard of Arctic Zero before, but oh my goodness was it delicious! I’ve tried both their chocolate and vanilla maple flavors and both are fantastic. At first, I could tell the difference in richness between it and regular ice cream, but now, it tastes just as good as the real thing. (I was not paid to promote this product, I just recently found it and really enjoyed it!)
You know the second best way to eat chocolate ice cream? With banana pound cake. Covered in caramel.
I’m dead serious. It is uh.maz.ing. While I am on vacation, I come up with the best desserts. I think I need to go on vacation more often, if only I could handle the baking withdrawals I experience. I think that is why my mind starts creating stuff -> #foodbloggerproblems
The banana pound cake is dairy free and uses the combination of oil, banana puree, and almond milk for moisture and density. It is a lighter, not quite as dense as a traditional pound cake, but it still has the crumb and thickness that makes a pound cake good. I only used 1/2 cup sugar and it was mildly sweet on its own (most of my family decided it needed more sugar) but once you mix it with caramel and chocolate ice cream, you won’t miss the sugar. If you have a major sweet tooth, up it to 3/4 cup, especially if you are eating it on its own.
The caramel sauce is also dairy free, and uses dates as its base. Now, I’m here to tell you, this doesn’t taste exactly like real caramel sauce. That being said, it is a really good substitute. The dates are soaked overnight (I use pitted dates) and then blended with about 1 cup water. I used coconut oil to give it some rich smoothness, and also almond butter, because it made it thicker without a strong nut flavor like peanut butter would. Feel free to adjust the amount of water to suit how pourable you want your caramel to be. Mine was really thick, but I could’ve stirred more water in.
You just layer those two with the above mentioned Arctic Zero ice cream (or any other chocolate ice cream … its ice cream, you can’t go wrong, guys!) and voila, you have a delicious ice cream parfait that combines chocolate and bananas (my new flavor combo obsession) and caramel and bananas! It is the little things that add up in this dessert. It may seem like a lot of work, but really, it only involves making the bread, blending up the dates, and buying the ice cream (or making it homemade … I haven’t delved into homemade dairy free ice cream yet.) It is so worth it.
- Banana Pound Cake:
- ½ cup whole wheat flour
- ½ cup + 2 tablespoons all purpose flour
- ½ cup sugar (up to ¾ cup for sweeter taste buds)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup oil (vegetable or coconut)
- ⅓ cup almond milk
- ½ teaspoon vanilla
- ½ cup + 2 tablespoons mashed banana
- 2 eggs
- Caramel Sauce:
- 1-1/2 cups pitted dates
- 2 tablespoons coconut oil, melted
- 1 tablespoon almond butter
- Chocolate Ice Cream: I used Arctic Zone's Chocolate Ice Cream (dairy free)
- For the bread:
- Preheat oven to 350 degrees. Lightly grease and flour 8x4 loaf pan.
- Combine flour, sugar, salt, and baking powder in a large bowl.
- In another bowl, whisk oil, milk, bananas, and vanilla in another bowl.
- Add eggs one at a time, stirring after each addition.
- Gradually add dry ingredients into wet ingredients, mixing well.
- Pour batter into a greased loaf pan.
- Bake for 50 – 55 minutes. (Test for doneness using toothpick method.)
- Let cool overnight.
- For dates:
- Soak dates in water overnight.
- Drain dates, reserving water, and blend.
- Add water and melted coconut oil in small increments, until desired consistency is achieved (I used about ½ cup water)
- Slice and cube banana pound cake.
- Layer with chocolate ice cream.
- Drizzle with caramel and enjoy!
What little things have blessed you recently? Are you a chocolate and banana fan? Have you tried date caramel?