These Frozen Caramel Banana Bars are easy to make in a blender or food processor, and they're super creamy and refreshing. They have a chewy pecan-date crust, topped with banana nice cream and a caramel swirl.

Frozen Caramel-Swirled Banana Bars

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 bars
Author Rachel Conners


For the crust

  • 2/3 cup finely chopped dates packed (about 9 dates)
  • 1 cup pecans toasted and cooled
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon

For the banana ice cream

For the caramel swirl


  1. Line an 8x8” square baking pan with parchment paper.
  2. In a food processor or high powered blender, pulse the finely chopped dates, pecans, and kosher salt until the pecans are broken down into small bits and it sticks together like a dough. Be careful not to over blend.
  3. Press the pecan date mixture evenly into the bottom of the lined pan. Set aside while preparing the filling.
  4. Combine the gelatin and cold water in a small bowl and stir to combine, let stand to bloom.
  5. In a food processor or high powered blender, combine the cashew butter, bananas, vanilla extract, and blend until smooth.
  6. Heat the gelatin mixture for 20 seconds in the microwave until its liquid. Turn the blender on low and with the blender running, drizzle in the gelatin. Let blend to combine fully.
  7. Spread the banana ice cream evenly over the prepared crust and drizzle with the caramel swirl. Use a knife to swirl it into the banana ice cream.
  8. Place in the freezer to harden for at least two hours before cutting into 16 squares with a sharp knife. To help cut clean slices, run the knife under hot water in between each slice. Store in the freezer.