A sweet ending for a Mexican or Southwestern menu – a dessert of bananas cooked in a caramel sauce topped with ice cream and spiced hot fudge sauce.
10m
PREP TIME
10m
COOK TIME
577
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- Banana Split
- 3 tablespoons butter
- 1/4 cup packed light brown sugar
-
1
teaspoon
McCormick® Rum Extract With Other Natural Flavors
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Substitutions available
/ McCormick® All Natural Pure Vanilla Extract
- 4 slightly under ripe bananas, halved lengthwise
- 2 tablespoons heavy cream
-
2
pints
dulce de leche ice cream
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Substitutions available
/ vanilla ice cream
- Spiced Fudge Sauce
- 1 cup heavy cream
- 1/2 cup sugar
- 4 ounces semi-sweet chocolate, coarsely chopped
- 2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
INSTRUCTIONS
- 1 Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir until dissolved. Stir in rum extract. Bring to simmer, stirring occasionally. Add bananas; cook 1 minute on each side. Add cream; cook and stir until bubbly
- 2 Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir until dissolved. Stir in rum flavor. Bring to simmer, stirring occasionally. Add bananas; cook 1 minute on each side. Add cream; cook and stir until bubbly
- 3 To serve, place a banana half and some of the caramel sauce in each serving bowl. Top each with 1/2 cup ice cream and drizzle with 2 tablespoons Spiced Fudge Sauce
