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Banana Pecan Topping

By

Use this banana topping on ice cream, pound cake, or gingerbread.

Ingredients:

  • 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

Preparation:

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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