Ingredients
2
large bananas
1
1/3 cups vanilla ice cream
1/4 cup caramel topping
1/3 cup coarsely chopped cinnamon-coated almonds
Preparation
Cut each banana in half crosswise and then in half lengthwise to make 8 quarters. Place 2 banana quarters in each of 4 stemmed glasses or individual serving bowls.
Top each serving with 1/3 cup ice cream and 1 tablespoon caramel topping; sprinkle each sundae with about 1 tablespoon almonds.
