Caramelized Banana Split-Second Sundae

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Ingredients Nutrition


  1. Cut bananas in half crosswise, then cut each piece in half lengthwise. Set aside.
  2. In a medium skillet, melt the butter over low heat. Stir in the corn syrup and the sugar.
  3. Increase the heat to medium high and cook, stirring occasionally and washing down the sides of the pan with a wet pastry brush, until the mixture turns golden, about 2 minutes. Don't let it darken. It's ok if the butter separates.
  4. Immediately remove the skillet from the heat and arrange the bananas in the pan, cut sides up.
  5. Return the skillet to medium high heat and cook until the undersides of the bananas begin to brown, 1 to 3 minutes. Check them by lifting with a for. They won't all begin to color at the same time, so keep an eye out for hot spots in the skillet.
  6. Once a slice begins to brown, use the fork to flip it. Cook on the second side for a few seconds. To prevent them from turning mushy, it's better to slightly undercook the bananas.
  7. Use a fork to transfer 2 banana slices, rounded sides up, to each of 6 dessert plates or shallow bowls.
  8. When the last slice is done, stir the heavy cream into the skillet.
  9. Let it boil, stirring with the fork or a whisk to scrape up all the pan drippings, until the cream is golden, about 1 minute.
  10. Immediately strain the caramel into a small bowl.
  11. Scoop the ice cream between the warm bananas and drizzle the caramel sauce over the ice cream (about 1 generous tablespoon per serving).
  12. Add a dollop of whipped cream, and sprinkle with nutmeg.
  13. Serve.

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