In a saucepan, combine the maple syrup, cream, and pecans. Bring the liquid to a gentle boil over moderate heat, and cook the mixture, stirring occasionally, until it is thickened, about 18 to 20 minutes.In a large skillet saute the bananas in the butter over moderately high heat for 1 to 2 minutes on each side, or until they are browned lightly. Transfer the bananas to a heated platter and spoon the sauce over them or, if desired, use the bananas and the sauce as a topping for the ice cream. Garnish with banana chips, if using.
Prep time: 10 minutes Cooking time: 25 minutes
Recipe courtesy of Gourmet Magazine