6 bananas, peeled, quartered crosswise, then halved lengthwise
Vanilla ice cream or whipped cream, for serving
Instructions
In a shallow bowl, mix together the pecans and coconut.
In a heavy skiller, melt the sugar over medium-high heat. Cook, swirling the pan often, until medium amber, about 10 mins. Lower the heat and whisk in the butter, 2 tbsp at a time, until smooth. Stir in the cream, then add the banana pieces, rolling to coat with the caramel sauce. Cook until the bananas soften, about 2 mins. Using a slotted spoon, transfer the bananas to bowls. Top each with a dollop of ice cream, sprinkle the nut mixture on top and drizzle with the caramel sauce.
Originally Submitted
7/24/2010
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