Prep 5 mins
Cook 15 mins
- 3 bananas (ripe but firm)
- 2 tablespoons butter
- 1 tablespoon light corn syrup
- 1⁄2 cup sugar
- 1⁄3 cup heavy cream
- 1 -2 pint vanilla ice cream
- whipped cream
- Cut bananas in half crosswise, then cut each piece in half lengthwise. Set aside.
- In a medium skillet, melt the butter over low heat. Stir in the corn syrup and the sugar.
- Increase the heat to medium high and cook, stirring occasionally and washing down the sides of the pan with a wet pastry brush, until the mixture turns golden, about 2 minutes. Don't let it darken. It's ok if the butter separates.
- Immediately remove the skillet from the heat and arrange the bananas in the pan, cut sides up.
- Return the skillet to medium high heat and cook until the undersides of the bananas begin to brown, 1 to 3 minutes. Check them by lifting with a for. They won't all begin to color at the same time, so keep an eye out for hot spots in the skillet.
- Once a slice begins to brown, use the fork to flip it. Cook on the second side for a few seconds. To prevent them from turning mushy, it's better to slightly undercook the bananas.
- Use a fork to transfer 2 banana slices, rounded sides up, to each of 6 dessert plates or shallow bowls.
- When the last slice is done, stir the heavy cream into the skillet.
- Let it boil, stirring with the fork or a whisk to scrape up all the pan drippings, until the cream is golden, about 1 minute.
- Immediately strain the caramel into a small bowl.
- Scoop the ice cream between the warm bananas and drizzle the caramel sauce over the ice cream (about 1 generous tablespoon per serving).
- Add a dollop of whipped cream, and sprinkle with nutmeg.