Caramelized Banana Sundaes Recipes

Steps:

• Peel and slice the bananas into 1/4 inch diagonal slices. Place cut bananas in a shallow dish and toss with lemon juice.
• Melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted. Stir in the bananas tossing to coat. When bananas are nicely glazed remove from heat.
• Place the chocolate chips and half-and-half in a microwave safe measuring cup. Microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed. Stir until smooth. Add cinnamon Kahlua or Kahlua substitute.
• Place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving. Drizzle with chocolate sauce and sprinkle with toasted chopped walnuts. Garnish each with a maraschino cherries.

Steps:

• In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.

Steps:

• In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar and nutmeg until blended., Remove from the heat; add the bananas, raisins, rum and almonds. Cook over medium heat, stirring gently, for 3-4 minutes or until bananas are glazed and slightly softened. Serve with ice cream.

Steps:

• In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
• Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
• Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.