Banana Royale

• 2 ripe bananas, peeled
• 3 tablespoons melted refined coconut oil or canola oil
• 1 tablespoon vegan sugar
• 1 pint vegan gluten-free vanilla ice cream, such as Coconut Bliss brand
• 1/2 cup Ricemellow Creme (see page 17)
• 1 cup Agave-Sweetened Chocolate Glaze (page 124)
• 1/3 cup sliced almonds (optional)
• 4 red cherries, pitted

1. Cut the bananas in half lengthwise and then into thirds crosswise.
2. In a medium skillet, heat the coconut oil over medium heat until the oil is hot, about 45 seconds.
3. Add the sugar and bananas and stir constantly with a wooden spoon, taking care not to break up the bananas, until they are browned.
4. Place 1 heaping scoop of ice cream in each of 4 dessert bowls.
5. Divide the banana mixture among the bowls and spoon 2 tablespoons of the Ricemellow Creme over each.
6. Drizzle each with 1/4 cup of the chocolate glaze.
7. Scatter with the almonds, if using, and top with a cherry.

bananas, coconut oil, vegan sugar, vanilla ice cream, ricemellow creme, chocolate, almonds, red cherries

Taken from www.epicurious.com/recipes/food/views/banana-royale-378092 (may not work)