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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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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. âAngie Cassada, Monroe, North Carolina Ingredients:
1 jar (12-1/4 ounces) caramel ice cream topping |
2 tablespoons lemon juice |
1/2 teaspoon ground cinnamon |
1/2 teaspoon grated lemon peel |
5 medium firm bananas, cut into 1/4-inch slices |
1 teaspoon rum extract |
vanilla ice cream |
Directions:
1. In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon peel. Cook and stir over medium heat until heated through.
2. Just before serving, stir in bananas and extract. Serve over ice cream. Yield: 3-1/2 cups.
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