Coffee-banana sundaes with praline banana sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ¾ | cup | Light brown sugar; packed |
| ⅓ | cup | Heavy whipping cream |
| 1 | small | Banana; pureed, plus |
| 2 | mediums | Bananas; thinly sliced |
| 1 | pinch | Salt |
| ¼ | teaspoon | Cinnamon |
| 12 | Pecan halves | |
| 1½ | pint | Coffee ice cream or coffee yogurt |
Directions
ight></x-rich><x-rich><flushright><flushright><flushright><flushright><cent er> This totally decadent recipe comes from the May 6, 1998 issue of the Los Angeles Times. Article written by Abby Mandel.
</center>Simmer butter, sugar and cream in small saucepan over medium-low heat, stirring often, until mixture coats back of spoon, about 4 minutes.
<flushright>Stir in pureed banana, salt and cinnamon and cook 1 minute.
Puree in food processor or blender until smooth. Stir in pecan halves.
Divide sliced bananas among 6 dessert dishes. Top with ½ cup ice cream or yogurt. Spoon 2 tablespoons hot praline sauce over each dish. Serve immediately.
Each serving is 400 calories; 127 mg sodium; 67 mg cholesterol; 20 grams fat; 56 grams carbohydrates; 3 grams protein; 0.30 gram fiber Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@...> on May 19, 1998