I don't know about you, but I do love bananas in my cereal, I just don't always get around to eating them before they are black enough to either make banana bread or freeze to make banana bread later. Since I already have a freezer full of black bread bananas, I'm going to make a different kind of treat from the ones that are lounging in the fruit bowl in my kitchen.
This is a quick little shortcut recipe that I have been making for a couple of years now. One of the ingredients does double duty so all it takes is just five ingredients and five minutes you can have a world class dessert. So if you've got some bananas you need to use up (and I bet you do) and nothing for dessert, here you go.
2 tablespoons unsalted butter
1/4 cup dark or light brown sugar
1 medium size scoop vanilla ice cream (approximately 1/2 cup), plus more for serving
Kosher salt to taste
1 medium size banana, sliced into 1/4" slices across
Melt butter in a medium size skillet set over medium high heat. Once the butter is melted and sizzling, stir in the sugar until it is completely combined with the butter. Cook, stirring frequently until mixture is bubbly and slightly foamy in appearance.
Add the scoop of ice cream to the butter and sugar mixture in the pan and stir until it is completely melted and blended well. Mixture will have a milky, caramel appearance.
Add salt to taste.
Reduce heat to low and add the bananas. Cook to heat the bananas through, stirring gently.
Pour the bananas and sauce over ice cream to serve.
This is a great base recipe. If you wish you can stir in a splash of strong coffee, bourbon, rum, Amaretto, or Kahlua. This is also great sprinkled with toasted nuts or coconut.