This Bananas Foster-like sauce is what I used for my Banana Crepes about a week ago. I had a little left over sauce and decided it would go really well over vanilla ice cream…. and I was right!
I had a little Chantilly Cream left and put a dollop on top as well. This is a perfect example of finding ways to use the same recipe in different ways. I enjoyed the crepe on one day and the ice cream the next…. and nothing went to waste…. not that desserts go to waste in our house.
This sauce is great as a stand-alone sauce… a definite dessert sauce that can have many uses… here is the Banana Sauce recipe again.
This recipe uses rum extract instead of the real thing… feel free to use rum… just be careful when your skillet ignites because of the alcohol.
Recipe: Banana Sauce Over Vanilla Ice Cream
All you need:
4 large bananas, sliced
3 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon rum extract
Vanilla ice cream
For the Chantilly Cream:
1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon
All you need to do:
To make the sauce:
Melt butter in a skillet over medium heat… do not allow butter to brown.
Add the bananas and cook until soft.
Add the brown sugar, stirring to evenly coat the bananas until all the sugar has melted.
To make the Chantilly Cream:
Whip all ingredients until the cream forms soft peaks.
Scoop vanilla ice cream into a serving dish.
Pour a generous amount of the warm banana sauce over the ice cream.
Put a dollop of Chantilly Cream on top.
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