Banana Topping For Ice-Cream (With Variations)

1. 1

   Melt butter in a large,heavy saute' pan.

2. 2

   Peel and slice the bananas into 1/2-inch pieces.

3. 3

   Cook the bananas in the hot butter, stirring until the fruit begins to soften, about 2 minutes.

4. 4

   Add the sugar, cinnamon, and nutmeg.

5. 5

   Cook until the sugar dissolves and begins to caramelize, about 2 minutes.

6. 6

   Add the banana liqueur and vanilla.

7. 7

   Serve warm or at room temperature.

8. 8

   VARIATIONS: BANANA WALNUT TOPPING: Add 1/2 cup chopped walnuts at the last moment before serving.

9. 9

   BANANA MARSHMALLOW TOPPING: Add 1/2 cup mini-marshmallows along with the vanilla, and stir until the marshmallows are melted completely.

10. 10

    Serve immediately.

11. 11

    BANANA RUM RAISIN TOPPING: Pour 2 tablespoon dark rum over 1/4 cup raisins and set aside for 1 hour before preparing the sauce.

12. 12

    Omit the banana liqueur.

13. 13

    Add the raisins and rum along with the vanilla.

14. 14

    Heat thoroughly and serve immediately.

15. 15

    BANANA ALMOND TOPPING: Substitute amaretto liqueur or almond syrup for the banana liqueur.

16. 16

    Proceed with the recipe as directed, adding 1/4 cup sliced toasted almonds at the last moment before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.