Banana Topping For Ice-Cream (With Variations) - cooking recipe

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

Preparation

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