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Banana Butter Pecan Kabobs

Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
  • 2 large bananas, cut into 1-inch slices
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 4 cups butter pecan ice cream
  • 1/2 cup butterscotch ice cream topping
  • 1/2 cup chopped pecans, toasted

Directions

  • On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
  • Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
  • Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans.

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