1/3 cup butter
1/3 cup firmly packed light brown sugar
3 bananas, cut into 1/2 -inch slices
1/4 cup Kahlua liqueur
1/2 cup pecan halves, toasted
1 pint coffee or chocolate ice cream
In a large, heavy skillet or chafing dish, heat butter and brown sugar together over medium heat until sugar is melted. Continue to cook over a low heat for about 5 minutes or until sugar begins to caramelize. Add bananas. Stir gently to glaze and heat through. Add Kahlua and pecans. Serve hot over ice cream.
Makes 4 servings.