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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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    3-1/2 cups


  • 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


  • In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. 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.

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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.