Bananas Foster Sundaes
3
People talking
From Healthy Cooking June/July 2009 from Lisa Varner Very easy to make and is a wonderful treat. The recipe as posted is 233 calories. I lightened it up even more by using the Splenda brown sugar substitute.
- Ready In:
- 18mins
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 tablespoon orange juice
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 3 large bananas
- 2 tablespoons chopped pecans, toasted
- 1⁄2 teaspoon rum extract
- 3 cups reduced fat vanilla ice cream
directions
- 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 stirring gently until bananas are glazed and slightly softened, about 2-3 minutes. Remove from heat and stir in extract. Serve with ice cream. Serving is 1/3 cup banana mixture with 1/2 cup ice cream.
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RECIPE MADE WITH LOVE BY
@Indiana Debbie
Contributor
@Indiana Debbie
Contributor
"From Healthy Cooking June/July 2009
from Lisa Varner
Very easy to make and is a wonderful treat. The recipe as posted is 233 calories. I lightened it up even more by using the Splenda brown sugar substitute."
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The whole family absolutely loved this and I can't believe how simple and delicious it was. I had borrowed the Healthy Cooking magazine from the library last year and jotted down the recipe. When I came across my note today, I thought I should finally try it. I am glad to see you have it posted because it is certainly a keeper and should be shared! Thx Indiana Debbie!
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This was so quick and easy to prepare, and it was heavenly! I followed the recipe as written, and would not change a thing when making it again in the future. The recipe didn't explain what to do with the bananas, so I decided to just cut each banana in half, and then I cut each half into thirds, and I added those slices to the skillet (rather than whole banana halves). Thank you for sharing your recipe, Indiana Debbie. We really enjoyed it. Made for 2009 Fall Pick-A-Chef. -
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We made a variation of this recipe that was not quite as low fat - so this will definitely be a keeper. Instead of pecans, used 1/2 cup toasted flaked coconut, all other ingredients the same. Thank you for posting... YUMMY!!!
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We made a variation of this recipe that was not quite as low fat - so this will definitely be a keeper. Instead of pecans, used 1/2 cup toasted flaked coconut, all other ingredients the same. Thank you for posting... YUMMY!!!
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