Caramel Banana Sundaes

I have had this recipe SO long, and every time I look through my collection, I think "I really should make this, I know I would love it!" But, alas, I never have whipping cream. So when I bought cream to make risotto, I resolved to also make this. Now, I may just have to buy stock in cream, cause this is SOOOO good!!

I've only had bananas foster once, but if I recall correctly, this tastes just like it. The difference with this recipe is that you don't need to worry about setting anything on fire.

Start by combining the sugar, butter and cream in a skillet.



Add the vanilla, rum extract and the cinnamon.



Turn the heat to medium and bring this mixture to a boil, stirring constantly.



Cook for two minutes and then remove from the heat momentarily.

Add the bananas,



stir until they're coated, and then return to the heat and cook for 2 more minutes, stirring ocassionally.



Let cool just a few minutes, then serve warm over ice cream.

Because the bananas are coated in sauce, the leftovers can easily be refrigerated. The bananas will get a little soft, but it will still taste great! (as if you'll have leftovers...)

There are more great ideas at Food on Fridays, Family Recipe Fridays, Friday Feasts, and Foodie Friday.


Caramel Banana Sundaes

3 Tbsp. brown sugar
2 Tbsp. butter
2 Tbsp. whipping cream
1/2 tsp. rum extract
1/2 tsp. vanilla
1/4 tsp. cinnamon
2 medium firm bananas, cut into 1/2 inch slices

In a skillet, combine the brown sugar, butter, whipping cream, rum, vanilla and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook for two minutes. Remove from heat; add bananas and stir until coated. Return to heat; cook two minutes longer, stirring ocassionally. Serve warm over ice cream. Serves 4.