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Banana Caramel Topping

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. —Angie Cassada, Monroe, North Carolina
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    3-1/2 cups

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 zest
  • 5 medium firm bananas, cut into 1/4-inch slices
  • 1 teaspoon rum extract
  • Vanilla ice cream

Directions

  • 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.
Nutrition Facts
1/4 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 1g protein.

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