Banana Caramel Topping

Name: Banana Caramel Topping
Prep time: 10 min
Total time: 10 min
Yield: 3-1/2 cups.
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

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 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.

Nutrition Facts

1/4 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 1g protein.

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

Reviews

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Average Rating:

Joygerm

Mar 4, 2015

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.
Tingzen

May 21, 2009

My husband LOVES this! It reminds us of Bananas Foster at our favorite restaurant.