Banana Topping for Ice-Cream (With Variations)

Oh Heavens Above!!! Banana topping with ice-cream!! Soooo Sinful!! Soooo Yummy!! NOTE: This topping is best served warm. Do not prepare it more than two hours in advance or the bananas may turn the sauce a dark brown.

• Ready In: 10 mins
• Yields: 1 cup sauce

Ingredients

• 1⁄4 cup unsalted butter
• 4  small bananas (approx 1 pound)
• 1⁄2 cup sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground nutmeg
• 2  tablespoons  banana liqueur (optional) or 2  tablespoons  syrup (optional)
• 1  teaspoon vanilla extract

Directions

1. Melt butter in a large,heavy saute' pan.
2. Peel and slice the bananas into 1/2-inch pieces.
3. Cook the bananas in the hot butter, stirring until the fruit begins to soften, about 2 minutes.
4. Add the sugar, cinnamon, and nutmeg.
5. Cook until the sugar dissolves and begins to caramelize, about 2 minutes.
6. Add the banana liqueur and vanilla.
7. Serve warm or at room temperature.
8. VARIATIONS: BANANA WALNUT TOPPING: Add 1/2 cup chopped walnuts at the last moment before serving.
9. BANANA MARSHMALLOW TOPPING: Add 1/2 cup mini-marshmallows along with the vanilla, and stir until the marshmallows are melted completely.
10. Serve immediately.
11. BANANA RUM RAISIN TOPPING: Pour 2 tablespoon dark rum over 1/4 cup raisins and set aside for 1 hour before preparing the sauce.
12. Omit the banana liqueur.
13. Add the raisins and rum along with the vanilla.
14. Heat thoroughly and serve immediately.
15. BANANA ALMOND TOPPING: Substitute amaretto liqueur or almond syrup for the banana liqueur.
16. Proceed with the recipe as directed, adding 1/4 cup sliced toasted almonds at the last moment before serving.