Banana Caramel Topping
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
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 zest
- 5 medium firm bananas, cut into 1/4-inch slices
- 1 teaspoon rum extract
- Vanilla ice cream
Reviews
I just made this for dessert at a friend's house, and everyone loved it. I served it with Almond Cream Cheese Pound Cake, and ice cream. I was a little daunted by the amount of lemon juice in this, and although the citrus-y taste was identifiable, it didn't overwhelm the sweetness. Also, I didn't stir the bananas into the sauce (some of my friends don't like caramel); I just put them on the sliced pound cake and drizzled the sauce over all. Very good.
My husband LOVES this! It reminds us of Bananas Foster at our favorite restaurant.