Recipe: Banana Liqueur Rum Sauce for Ice Cream

Another topping but no heavy cream. Perhaps you could combine toppings to make what you want. Good luck! Judy

Banana Rum Sauce

2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur
1/2 teaspoon pure vanilla extract

Heat a large skillet over low heat. Add butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until butter and sugar become creamy and the bananas begin to soften, about one minute. Remove skillet from heat and add rum and liqueur. Return pan to the heat. Tilt the pan, avert your face and and light the liquid with a long match. Shake skillet until flames subside. Add vanilla, remove from heat and keep warm. Good for bread puddings. Can be left warm or cooled and poured over ice cream or thickened and poured over ice cream.