Tuesday, February 28, 2017
1 tablespoon butter
3 tablespoons brown sugar
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large firm bananas, sliced
2 tablespoons chopped pecans, toasted
1/2 teaspoon rum extract
3 cups reduced-fat vanilla ice cream
In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg until blended. Add bananas and pecans; cook until bananas are glazed and slightly softened, 2-3 minutes, stirring gently.
Remove from heat; stir in extract. Serve with ice cream. Yield: 6 servings.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
TOTAL TIME: Prep/Total Time: 15 min. MAKES: 6 servings
Courtesy of Taste of Home