Banana Ice Cream Topping Recipes

Steps:

• In a small saucepan, melt the butter. Whisk in the confectioners' sugar, water and lemon juice until smooth. Cook over medium-low heat for 3-5 minutes, stirring occasionally. Remove from the heat; stir in vanilla and cinnamon. Fold in bananas. Serve warm over ice cream.

Steps:

• 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.

Steps:

• Make the Caramel
• Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
• Fry the Bananas
• When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
• Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
• Serve
• Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
• COOKING NOTES
• ADVANCE PREPARATION
• The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
• If you must make them in advance, the bananas can be held in a warm oven for a few hours.

Steps:

• Melt butter in a large,heavy saute' pan.
• Peel and slice the bananas into 1/2-inch pieces.
• Cook the bananas in the hot butter, stirring until the fruit begins to soften, about 2 minutes.
• Add the sugar, cinnamon, and nutmeg.
• Cook until the sugar dissolves and begins to caramelize, about 2 minutes.
• Add the banana liqueur and vanilla.
• Serve warm or at room temperature.
• VARIATIONS: BANANA WALNUT TOPPING: Add 1/2 cup chopped walnuts at the last moment before serving.
• BANANA MARSHMALLOW TOPPING: Add 1/2 cup mini-marshmallows along with the vanilla, and stir until the marshmallows are melted completely.
• Serve immediately.
• BANANA RUM RAISIN TOPPING: Pour 2 tablespoon dark rum over 1/4 cup raisins and set aside for 1 hour before preparing the sauce.
• Omit the banana liqueur.
• Add the raisins and rum along with the vanilla.
• Heat thoroughly and serve immediately.
• BANANA ALMOND TOPPING: Substitute amaretto liqueur or almond syrup for the banana liqueur.
• Proceed with the recipe as directed, adding 1/4 cup sliced toasted almonds at the last moment before serving.

Steps:

• Place sliced bananas in an airtight container and freeze until solid, about 1 1/2 hours.
• Blend frozen bananas in blender until whipped and smooth.

Steps:

• Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
• Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
• Remove from heat and let cool slightly.
• Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.