Use this banana topping on ice cream, pound cake, or gingerbread.
- 1/4 cup butter
- 3 medium bananas peeled and sliced 1/4-inch thick
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves
Melt the butter in a large, heavy skillet pan. Cook the bananas in the hot butter, stirring, for about 2 minutes, or until bananas begin to soften. Add the sugar, cinnamon, and
nutmeg. Cook until the sugar dissolves and begins to caramelize, about 2 to 3
minutes; add the vanilla. Add pecan halves just before serving. Serve warm or at room
temperature, on ice cream, gingerbread, bread pudding, or pound cake.
Makes about 1 1/2 cups.
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