Total Time
Prep 10 mins
Cook 15 mins

Use this banana topping on ice cream, pound cake, or gingerbread.


  1. Melt the butter in a large, heavy skillet pan. Cook the bananas in the hot butter, stirring, for about 2 minutes, or until bananas begin to soften.
  2. Add the sugar, cinnamon, and nutmeg. Cook until the sugar dissolves and begins to caramelize, about 2 to 3 minutes; add the vanilla.
  3. Add pecan halves just before serving.
  4. Serve warm or at room temperature, on ice cream, gingerbread, bread pudding, or pound cake.