Pan Fried Butterscotch Bananas & Walnuts for Ice Cream Sundaes
Simple Pan Fried Butterscotch Bananas & Walnuts make an excellent ice cream topping for out of this world ice cream sundaes, especially when paired with an amazing flavor like the new Signature Reserve™ Bourbon Maple Blondie ice cream!
Servings: 4 servings
- 2 ripe bananas sliced into ½-inch discs
- ⅓ cup walnuts coarsely chopped
- 1 cup butterscotch sauce divided
- ½ teaspoon cinnamon
- 2 pints Signature Reserve Bourbon Maple Blondies
- ¼ cup butter
- ½ cup brown sugar
- ½ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla
In a large pan, add ⅓ cup of butterscotch sauce and the cinnamon, stirring to combine over medium-high heat. When the sauce starts to bubble, add the sliced bananas and fry for 2-3 minutes on one side, just until caramelized and lightly browned. You might need to adjust the heat down to medium if the bananas are cooking too quickly so they don't burn.
Flip the banana slices over using a spatula and move them around in the pan to soak up the butterscotch sauce. Cook for another 2-3 minutes until the bananas are slightly softened and caramelized on both sides. Remove from the pan and set aside.
Scrape out any caramelized sauce in the bottom of the pan, then add the remaining ⅔ cup of butterscotch sauce and the coarsely chopped walnuts to the same pan. Stir to combine and heat just until the sauce starts to bubble, then remove from the heat and allow to cool slightly until just warm.
Open the containers of Signature Reserve Bourbon Maple Blondie ice cream and use an ice cream scoop to scoop out a couple of scoops on top so it slightly mounds on itself and gives you space to add some of the butterscotch bananas, then spoon some of the walnuts and butterscotch sauce over the top and enjoy straight out of the carton!
To make the butterscotch sauce, melt the butter in a medium saucepan. Stir in the brown sugar, cream and salt, then bring to a boil over medium heat. Cook and stir for 5 minutes until slightly thickened, then remove from the heat and stir in the vanilla. Makes about 1 cup of butterscotch.
Calories: 1025kcal | Carbohydrates: 116g | Protein: 7g | Fat: 61g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 395mg | Potassium: 505mg | Fiber: 3g | Sugar: 106g | Vitamin A: 1111IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 1mg