Banana Caramel Topping Recipe

Banana Caramel Topping Recipe photo by Taste of Home

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This dessert was made famous in New Orleans, and the recipe came from a hotel chef there. Guests rave about it when I make it, and it is very easy. —Angie Cassada, Monroe, North Carolina

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Banana Caramel Topping Recipe

Prep/Total Time: 10 min.

Yield: 14 Servings

10 10

Ingredients

1 jar (12-1/4 ounces) caramel ice cream topping
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
5 medium firm bananas, cut into 1/4-inch slices
1 teaspoon rum extract
Vanilla ice cream

Directions

In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon peel. Cook and stir over medium heat until heated through.
Just before serving, stir in bananas and extract. Serve over ice cream. Yield: 3-1/2 cups.

Nutritional Facts 1/4 cup (calculated without ice cream) equals 102 calories, trace fat (trace saturated fat), trace cholesterol, 87 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Banana Caramel Topping in Taste of Home June/July 2008, p10

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.