Coffee-banana sundaes with praline banana sauce

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
¾ cup Light brown sugar; packed
⅓ cup Heavy whipping cream
1 small Banana; pureed, plus
2 mediums Bananas; thinly sliced
1 pinch Salt
¼ teaspoon Cinnamon
12 Pecan halves
1½ pint Coffee ice cream or coffee yogurt

Directions

ight></x-rich><x-rich><flushright><flushright><flushright><flushright><cent er> This totally decadent recipe comes from the May 6, 1998 issue of the Los Angeles Times. Article written by Abby Mandel.

</center>Simmer butter, sugar and cream in small saucepan over medium-low heat, stirring often, until mixture coats back of spoon, about 4 minutes.

<flushright>Stir in pureed banana, salt and cinnamon and cook 1 minute.

Puree in food processor or blender until smooth. Stir in pecan halves.

Divide sliced bananas among 6 dessert dishes. Top with ½ cup ice cream or yogurt. Spoon 2 tablespoons hot praline sauce over each dish. Serve immediately.

Each serving is 400 calories; 127 mg sodium; 67 mg cholesterol; 20 grams fat; 56 grams carbohydrates; 3 grams protein; 0.30 gram fiber Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@...> on May 19, 1998

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