Banana "Ice Cream" with Caramel Sauce

Banana "Ice Cream" with Caramel Sauce

Serves 4

• 4 medium bananas
• 1/3 cup candied or toasted nuts (optional)
• 1/2 cup light brown sugar
• 2 tablespoons butter
• 2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Directions:

Peel the ripe bananas. Slice, place in a single layer on a plate and freeze for a couple of hours.

Meanwhile, make caramel sauce by combining sugar, butter, syrup and salt in a small saucepan. Over a medium-to-low heat, stir until blended (about three minutes), then bring to a gentle boil for two minutes. Remove from heat and stir in cream and vanilla. Let cool then cover and refrigerate.

To make "ice cream," place frozen bananas in a food processor and process until it has the consistency of soft ice cream, scraping down the sides of the bowl occasionally.

Stir in nuts and serve with sauce.