Banana Caramel Topping

This dessert was made famous in New Orleans, and the recipe came from a hotel chef there. Not only is it very easy to make, your guests and family will rave about it.


3 1/2 cups


1 (12.25 ounces) jar caramel ice cream topping
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
5 medium firm bananas, cut into 1/4-inch slices
1 teaspoon rum extract
vanilla ice cream


In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon peel. Cook and stir over medium heat until heated through.

Just before serving, stir in bananas and extract. Serve over ice cream.

Estimated Time

Preparation/Total Time: 10 minutes

Nutritional Information

1/4 cup (calculated without ice cream) equals 102 calories, trace fat (trace saturated fat), trace cholesterol, 87 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.

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