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Recipe courtesy of Paul Prudhomme

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Ingredients

1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large bananas
1/2 cup pecans, halved or chopped
1/2 cup water
1/2 pound (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1 teaspoon vanilla
2 tablespoons banana liqueur
2 tablespoons Irish cream liqueur
1 tablespoon Cognac
1 teaspoon dark sesame oil
Vanilla ice cream

Seasoning Mix:

1 1/2 teaspoons cinnamon
1/2 teaspoon ground anise seed

Directions

Combine the seasoning mix ingredients in a small bowl.

Peel the bananas and cut them into diagonal slices about 1/2-inch thick. Set aside. In a small nonstick skillet over medium heat, roast the pecans, stirring constantly, until they begin to darken and give off a rich toasted aroma. Remove from the heat and set aside. In a 10-inch skillet whisk together the water, butter, and sugar. When the butter melts, add the seasoning mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and pecans. Combine to cook, stirring gently, for 4 minutes. Remove from the heat and serve warm with vanilla ice cream.

Recipe courtesy of "Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks" by Paul Prudhomme

My Private Notes

Name: Banana Bliss
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Ingredients: 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 4 large bananas; 1/2 cup pecans, halved or chopped; 1/2 cup water; 1/2 pound (2 sticks) unsalted butter; 1 cup lightly packed dark brown sugar; 1 teaspoon vanilla; 2 tablespoons banana liqueur; 2 tablespoons Irish cream liqueur; 1 tablespoon Cognac; 1 teaspoon dark sesame oil; Vanilla ice cream; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ground anise seed