Sadelle’s Elvis Sundae

🍨🎸 Sadelle’s Elvis Sundae 🎸🍨

Few celebrity food favorites are as iconic as Elvis Presley’s love of peanut butter and bananas. Over the years, the combination has taken on a life of its own, becoming known simply as “Elvis” on dessert menus across the country.

Whether served in a sandwich, milkshake, cupcake, or sundae, the pairing evokes a bit of rock-and-roll nostalgia. At Sadelle’s  Café Las Vegas, those classic flavors are reimagined with peanut butter cookies, caramelized bananas, vanilla ice cream, and chocolate sauce for a dessert that’s irresistible.

The sundae starts with creamy vanilla ice cream, then layers on quartered bananas that have been caramelized on the cut side until golden. A generous swirl of whipped cream is topped with chocolate chips and a drizzle of caramel sauce, while warm chocolate sauce is served in a silver pitcher for pouring over each serving just before digging in.

Make the Elvis Sundae at Home

Inspired by the Elvis Sundae at Sadelle’s Café in the Bellagio Las Vegas, this homemade version captures the flavors and presentation of the original.

Ingredients

Caramelized Bananas

2 ripe but firm bananas
2 T. unsalted butter
2 T. light brown sugar
Pinch of kosher salt

Sundaes

12 scoops premium vanilla ice cream
8 soft peanut butter cookies, broken into large chunks
Whipped cream
½ c. semisweet chocolate chips
½ c. caramel sauce, warmed
1 c. chocolate sauce, warmed

Method

Caramelize the Bananas

Peel the bananas. Cut each banana in half crosswise, then split each piece lengthwise to make four quarters.

Melt the butter in a large nonstick skillet over medium heat. Sprinkle in the brown sugar and salt. Arrange the banana quarters cut-side down and cook for 2 to 3 minutes, until the cut surfaces are deeply golden and lightly caramelized. Remove from the pan and cool for several minutes.

Assemble the Sundaes

Place three scoops of vanilla ice cream in each serving bowl.

Arrange four caramelized banana quarters around the ice cream with the golden sides facing outward.

Nestle generous chunks of peanut butter cookies between the bananas and ice cream.

Top with a large swirl of whipped cream.

Sprinkle with the chocolate chips.

Drizzle the whipped cream lightly with warm caramel sauce.

Serve each sundae with a small pitcher or ramekin of warm chocolate sauce for pouring over the top at the table.

Tips

Use soft, bakery-style peanut butter cookies rather than crisp cookies. They’ll soften slightly against the ice cream while still providing texture.

Don’t overcook the bananas. They should be caramelized on the cut side but still hold their shape.

Warm the caramel and chocolate sauces just enough so they’re pourable but not hot enough to melt the ice cream immediately.

For the best presentation, assemble the sundaes just before serving and let everyone pour their own chocolate sauce over the top.

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