From her kitchen in Snellville, Georgia, Joyce Key shares this quick and creative dessert recipe. Lightly fried bananas are drizzled with honey, topped with scoops of vanilla ice cream and sprinkled with nutmeg.
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- 3 medium ripe bananas, peeled and halved lengthwise
- 2 tablespoons butter
- 2 teaspoons honey
- Vanilla ice cream
- Ground nutmeg
- In a large skillet, saute bananas in butter until light golden brown, turning once. Place on serving plates; drizzle with honey. Top with a scoop of ice cream; sprinkle with nutmeg. Yield: 6 servings.
Originally published as Fried Banana Sundaes in Quick Cooking July/August 2003, p13
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