6 ounces banana bread dark homemade store-bought cut into 1-in. cubes ( 5 cups)
3 bananas ripe peeled
0.1 teaspoon kosher salt
2 teaspoons juice of lemon
0.3 cup brown sugar light packed
10 oz medjool dates pitted halved
3.5 teaspoons sugar divided
0.3 cup butter unsalted
0.3 teaspoon vanilla extract
2 cups whipped cream softened
0.3 cup walnuts toasted coarsely chopped
0.3 cup whipping cream cold
Equipment
food processor
bowl
frying pan
whisk
Directions
Pure 2 bananas, 2 tsp. sugar, and the lemon juice in a food processor. In a large bowl, fold pure into ice cream, leaving streaks. Freeze until firm, 3 hours.
Melt butter, brown sugar, and salt in a medium frying pan over medium-high heat.
Add dates and 1/2 cup water and cook, stirring occasionally, until thickened, about 5 minutes.
Whisk cream with remaining 1 1/2 tsp. sugar and the vanilla in a bowl until soft peaks form.
Divide bread among 4 bowls. Slice remaining banana. Scoop ice cream into bowls and top with banana, dates and sauce, whipped cream, and nuts.
