- 3 whole bananas
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 ½ cup vanilla ice cream
- ¼ cup slivered almonds
- 2 tablespoons honey
- 2 tablespoons chocolate sauce
Peel the bananas. Heat a skillet on medium heat. Add the butter and stir until it turns a very light golden color. Add brown sugar and stir. Add the whole bananas. While the bananas are cooking, gently slide them in the pan so the bottom side gets coated with the brown sugar and butter mixture. When the bottom side of the bananas caramelize (turn a golden color), gently turn them over with a pair of tongs and repeat the same process. When all sides (top and bottom) of the bananas are caramelized (about 3 or 4 minutes), gently remove them from the pan, cut each diagonally into 3 pieces and lay them on a serving dish. Set aside for just a moment while toasting the almonds.
Turn off the heat, and remove any excess brown sugar and butter mixture by carefully wiping the pan with a paper towel. Put the pan back on the heat (low heat) and add the slivered almonds. Continuously stir until the almonds turn a golden color (about 2 to 3 minutes). Remove the almonds from the pan and set aside.
Top the bananas with ice cream, drizzles of honey and chocolate sauce, and toasted almonds. Serve on a plate, in a bowl, or in a decorative glass.